Tandoori-Spiced Leg Of Lamb

1d
Prep Time
1.5h
Cook Time
1d 1h 30m
Ready In


"This must marinate for one day or overnight. The ingredient list is long but they are spices that I always have on hand. Recipe source: Bon Appetit (February 2004)"

Original is 8 servings

Nutritional

  • Serving Size: 1 (396.4 g)
  • Calories 1028.1
  • Total Fat - 83.4 g
  • Saturated Fat - 36.2 g
  • Cholesterol - 260.1 mg
  • Sodium - 805.9 mg
  • Total Carbohydrate - 3.7 g
  • Dietary Fiber - 0.9 g
  • Sugars - 1.2 g
  • Protein - 62 g
  • Calcium - 101.8 mg
  • Iron - 6.2 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

In a bowl combine the yogurt and spices (-cinnamon) whisking to blend.

Step 2

Place lamb on a rack in a roasting pan and coat lamb with yogurt/spice mixture. Cover loosely with plastic wrap or tent with aluminum foil -- do not let the foil touch the lamb. Refrigerate overnight.

Step 3

Preheat oven to 375 degrees F.

Step 4

Roast leg of lamb uncovered until thermometer inserted registerers 125 degrees F for medium rare (1 1/2 hours) or until done to desired doneness.

Step 5

Let lamb rest for 15 minutes before slicing and serving.

Tips


No special items needed.

1 Reviews

Mikekey

Delicious! Nice change from our usual marinade for lamb. I used a boneless leg and adjusted cooking time accordingly. The leftovers will make a good lamb curry.

5.0

review by:
(27 Mar 2016)

You'll Also Love