Tandoori-Spiced Leg Of Lamb
Recipe: #22722
February 01, 2016
Categories: Lamb/Mutton, Indian, Fathers Day, Mothers Day, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Spices, Yogurt, more
"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)"
Ingredients
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.