A Modern Day Lamb Raan Recipe

Every good Indian cookbook has a lamb raan recipe.

Lamb raan

Lamb raan with a difference!

I love lamb especially when it is served crispy on the outside and nice and pink in the centre.

The thing is, most lamb raan recipes I’ve seen call for the lamb to be cooking covered and for what I feel is way too long. I believe the longer cooking time is down to the tougher lamb and also goat that is used in India. It needs to be cooked longer so that it is nice and tender.

Here in the UK, that isn’t a problem. The free range lambs here are succulent and tender and really don’t need to be cooked long at all.

I have therefore come up with this lamb raan recipe – served rare just like I like it and I hope you will too.

I used a half leg of lamb from Farmer’s Choice. It comes boned and tied up ready for cooking. To be honest, I do prefer cooking lamb with the bone in but this lamb was amazing and for that matter much easier to slice and serve.

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A Modern Day Lamb Raan Recipe
Recipe type: Main
Cuisine: Indian
  • ½ leg of boned lamb
  • 5 cloves garlic cut into thirds
  • 1 tablespoon garam masala
  • 2 tablespoons garlic puree
  • 2 tablespoons ginger puree
  • 1 teaspoon red chilli powder
  • 3 tablespoon natural full fat plain yogurt
  • Juice of two limes
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 6 strips of Parma ham (No this is not an Indian ingredient but I like it!)
  1. Take a sharp knife and stab the meat about 20 times
  2. Fill each hole with a piece of the garlic
  3. Now combine the garam masala, garlic puree, ginger puree, red chilli powder, yogurt, lime juice and olive oil in a bowl.
  4. Rub this marinade all over the meat. Be sure to press it into the flesh.
  5. Wrap tightly with plastic wrap and allow to marinate for eight to 48 hours. The longer the better!
  6. When you are ready to cook, pre-heat your oven to its highest temperature. Cover the lamb raan with the Parma ham (if using).
  7. When the oven is to temperature, place the lamb raan on the centre shelf and roast on high for about 25 minutes.
  8. Reduce the heat to 200c / 400f and continue cooking for approximately 35 minutes for rare to medium rare.
  9. Remove the meat from the oven and allow to rest for about 20 minutes before carving.
  10. Spoon over the cooking juices and serve with the chutneys and/or raitas of your choice.
  11. I would like to thank Farmer's Choice for sending me the lamb to try. It was fantastic!


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