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Indian Roast Leg of Lamb

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Leg of lamb with garam masala recipe

Ready to serve!

I have to admit that I cheated a bit with this one to make it just how I like it. The leg of lamb was cooked in a SousVide for about eight hours so that the internal temperature was 52c or just slightly more than rare.

I then coated the lamb with two tablespoons of garam masala and fried it in olive oil all over to char the outside. This is really the only way I cook large roasts these days.

No I don’t work for SousVide but I do highly recommend getting one if you are interested. I love mine.

If you are wondering how to cook a leg of lamb in the oven, it’s really easy. I usually heat my oven to the highest temperature and place the lamb leg in the oven for about 40 minutes before reducing the temperature to 180c for about another 30 minutes. Times may vary depending on your oven so be sure to check the roast regularly with a meat thermometer.

For your information, rare is 50c and medium rare is 56c.

This is really two recipes in one though you’ll have to wait for the complete lamb shank recipe which I’ll be posting soon. You could use the below gravy recipe with roasted lamb bones instead of the shanks but the meat from the lamb shanks gives the dish a much larger and exciting flavour.

Roast leg of lamb

I love my lamb served at around 52c. Just over rare.

Roast leg of lamb

Thinly sliced. This has to be one of my favourite Sunday roasts.

Lamb shank gravy

The lamb shank sauce. This goes so well with the rare leg of lamb

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Yield: 4 - 6

Sunday Roast Leg of Lamb With Garam Masala Gravy

Sunday Roast Leg of Lamb With Garam Masala Gravy
Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours


  • 1 bone in - or out - leg of lamb
  • 2 tablespoons olive oil
  • 2 lamb shanks
  • 2 onions - roughly chopped
  • 1 carrot
  • 1/2 bottle of red wine such as Merlot
  • 2 tablespoons garlic and ginger paste
  • 2 tablespoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon chilli powder
  • 2 tablespoons tomato paste
  • 2 sprigs of rosemary
  • 3 bay leaves
  • 1 tablespoon plain yogurt
  • 1 tablespoon butter
  • Salt and pepper to taste


  1. Prepare your leg of lamb as above - either in a SousVide or in the oven. If cooking in the oven, this should go in the oven about 2 hours before your gravy is ready and then allowed to rest for 30 minutes before serving.
  2. To make the gravy...
  3. Heat the olive oil in a large high sided saucepan.
  4. When bubbling hot, brown the lamb shanks in the oil for about three minutes.
  5. Now add your onions and carrot and fry until nicely browned but not burnt.
  6. Spoon in your garlic and ginger paste along with the cumin, chilli powder and garam masala and mix it all up to combine.
  7. Pour in the wine and then just enough water to almost cover the shanks. You should still be able to see the tops of the shanks.
  8. Add the rosemary, tomato paste and bay leaves and stir it all up nicely.
  9. Place the lid on the saucepan and reduce the heat to very low. You only want the sauce to be at a low simmer.
  10. Continue to cook the sauce for four hours until the meat is fall of the bone gorgeous.
  11. Now remember when I said the lamb shanks are used in another recipe? Don't worry about that now. Either use them for something else or serve them with the rare lamb. Yum!
  12. Just before serving, remove the shanks and strain the sauce into a small saucepan pressing down on the vegetables as you do so you don't lose one bit of flavour.
  13. Whisk the yogurt into the sauce and then the butter.
  14. Check for seasoning and then add salt and pepper to taste.
  15. Drizzle the sauce over the meat and serve.

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The leg of lamb and lamb shanks used in this recipe were sent to me by my friends at Farmer’s Choice to try. I might add that they were very tasty! I used my own Curry Guy brand of smoked garam masala, cumin and spicy salt in the recipe to. You could use other brands, but if you’re interested, Farmer’s Choice stock the complete range.

Michael smith

Friday 1st of April 2016

Giving this a go tonight. Already the aromas coming from the sauce is awesome. Cannot wait

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