Delhi-Style Yogurt-Marinated Lamb with Nut Crust

Delhi-Style Yogurt-Marinated Lamb with Nut Crust
Delhi-Style Yogurt-Marinated Lamb with Nut Crust is a gluten free main course. This recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 75g of protein, 37g of fat, and a total of 788 calories. This recipe serves 10. From preparation to the plate, this recipe takes roughly 45 minutes. If you have garlic cloves, peppercorns, golden brown sugar, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

1
Heat oil in large skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
2
Add onions; sauté until golden, 14 minutes.
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OnionOnion
3
Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor.
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GarlicGarlic
4
Add 4 cups yogurt. Blend until mixture is coarse puree; transfer to large bowl.
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YogurtYogurt
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BowlBowl
5
Mix in 2 cups yogurt and lemon juice.
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Lemon JuiceLemon Juice
YogurtYogurt
6
Place 1 cup yogurt marinade in small bowl. Cover, chill, and reserve for topping.
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MarinadeMarinade
YogurtYogurt
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BowlBowl
7
Place 3 cups marinade in medium bowl; mix in remaining 1 1/2 cups yogurt and season with salt and pepper. Cover, chill, and reserve for sauce.
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Salt And PepperSalt And Pepper
MarinadeMarinade
YogurtYogurt
SauceSauce
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BowlBowl
8
Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap).
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LambLamb
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Roasting PanRoasting Pan
9
Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over.
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MarinadeMarinade
SpreadSpread
LambLamb
SaltSalt
10
Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.
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MarinadeMarinade
SpreadSpread
SaltSalt
WrapWrap
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Plastic WrapPlastic Wrap
1
Preheat oven to 375°F. Blend almonds, cashews, sugar, salt, and 1 cup marinade reserved for topping in processor until nuts are coarsely chopped.
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MarinadeMarinade
AlmondsAlmonds
CashewsCashews
SugarSugar
NutsNuts
SaltSalt
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OvenOven
2
Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour.
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MarinadeMarinade
SpreadSpread
LambLamb
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
3
Let stand 10 minutes.
4
Transfer lamb to platter.
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LambLamb
5
Serve, passing reserved sauce.
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SauceSauce
DifficultyHard
Ready In45 m.
Servings10
Health Score69
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