Sheet Pan Tandoori Lamb

Step 1

Set the oven to 450°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.

Step 2

Pour the yogurt into a medium bowl, then add the tandoori spice blend, minced garlic, and minced ginger; stir with a spoon until the mixture is uniform and no dry spice streaks remain.

Step 3

Pat the lamb steaks dry with paper towels, rubbing gently on all surfaces to remove moisture, which helps the marinade stick.

Step 4

Place the lamb steaks on the prepared sheet pan in a single layer with 1 inch of space between each piece.

Step 5

Spread the tandoori marinade evenly over each lamb steak using a spoon, coating all sides until no pink meat is visible beneath the yogurt mixture.

Step 6

Place the sheet pan in the hot oven on the middle rack and roast for 18–22 minutes, until the lamb reaches an internal temperature of 130°F for medium-rare when you insert an instant-read thermometer into the thickest piece.

Step 7

Remove the sheet pan from the oven using oven mitts; let the lamb rest on the pan for 3 minutes so the juices redistribute inside the meat.

Step 8

Cut the lemon in half and squeeze the juice evenly over all the lamb steaks on the pan.

Step 9

Transfer the lamb steaks to plates or a serving platter, dividing equally between two portions; drizzle any juices and browned bits from the pan over the top.