• Tandoori Spiced Leg Of Lamb

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Tandoori Spiced Leg Of Lamb


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.