Tandoori-Spiced Leg Of Lamb

8
Servings
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 recipe yields 8 servings
OK

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 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 & Variations


No special items needed.

Related

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.

review by:
(27 Mar 2016)