Indian Tandoori Spiced Leg of Lamb

Name: Indian Tandoori Spiced Leg of Lamb
Prep time: 1440 min
Cook time: 90 min
Total time: 1530 min
Yield: 6 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 cup full-fat plain yogurt; 0.25 cup fresh lime juice; 1 tbsp minced fresh garlic; 1 tbsp grated lime zest; 1 tbsp grated fresh ginger; 2 tsp salt; 1.5 tsp paprika; 1.5 tsp coriander; 1 tsp cumin; 1 tsp turmeric; 0.5 tsp cardamom; 0.5 tsp mustard powder; 0.5 tsp cayenne pepper; 0.125 tsp clove; 0.125 tsp cinnamon; black pepper; 1 (6 -7 lb) bone-in whole leg of lamb

Lamb, full-fat yogurt and lime zest come together in this South Asian dish, fragrant with ginger and paprika and roasted in the oven.

25 hr 30 min · Serves 6 · Medium

Method

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Time: Prep 1440 min · Cook 90 min · 1530 min total
Difficulty: medium

1
In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
2
Place the leg of lamb in rack in a roasting pan. Coat the leg with yogurt mixture all over.
3
Cover the lamb with plastic wrap (do not use foil to cover the lamb). Refrigerate for 24 hours.
1440 min
4
Set oven to 375 degrees. Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone). Let rest for 15 minutes before serving.