Tandoori-Spiced Leg of Lamb
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 2 teaspoons salt
- 1/2 teaspoon dry mustard
- 1/8 teaspoon ground cinnamon
- 1/4 cup fresh lime juice
- 1 teaspoon turmeric
- 1/2 teaspoon ground cardamom
- 1 tablespoon grated lime peel
- 11/2 teaspoons ground coriander
- 3 large garlic cloves, minced
- 1 cup plain whole-milk yogurt
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 5 g(2%)
- Cholesterol 192 mg(64%)
- Fat 41 g(64%)
- Fiber 1 g(6%)
- Protein 53 g(106%)
- Saturated Fat 18 g(89%)
- Sodium 756 mg(31%)
- Calories 614
Preparation Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight. Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving. Test-kitchen tip:Be sure to tent the marinated lamb loosely with aluminum foil. When acidic foods come into contact with foil, a chemical reaction can occur that may alter the flavor and color of the dish.
Preparation Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight. Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving. Test-kitchen tip:Be sure to tent the marinated lamb loosely with aluminum foil. When acidic foods come into contact with foil, a chemical reaction can occur that may alter the flavor and color of the dish.
