Calculated Nutrition Benefits
Nutrition Facts
Serving Size 1 serving
Servings Per Recipe: Makes 8 servings.
Calories from Fat 0
Calories 13
% Daily Values*
Total Fat 0g 0 %
  Saturated Fat 0g 0 %
  Polyunsaturated Fat 0g  
  Monounsaturated Fat 0g  
  Trans Fat 0g  
Cholesterol 1mg 0 %
Sodium 161mg 7 %
Potassium 61mg  
Total Carbohydrate 2g 1 %
  Dietary Fiber 0g 0 %
  Sugars 1g  
  Other Carbohydrate 0g  
Protein 1g  
Vitamin A 0 % Vitamin C 8 %
Calcium 1 % Iron 0 %
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Posted By



Bon Appétit, February 2004


Active time: 2 1/2 hr Start to finish: 3 1/4 hr.


Makes 8 servings.

1 cup plain whole-milk yogurt
1/4 cup fresh lime juice
3 large garlic cloves, minced
1 tbsp grated lime peel
1 tbsp minced peeled fresh ginger
2 tsps salt
11/2 tsps Hungarian sweet paprika
11/2 tsps ground coriander
1 tsp g

Cooking Instructions
Step 1 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.
Step 2 Preheat oven to 375F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125аF for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
Step 3 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.