Tandoori Leg of Lamb

Name: Tandoori Leg of Lamb
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 1 teaspoon cayenne pepper; 118 milliliters chopped cilantro; 2 Tbsps dry mustard; 2 Tbsps minced peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; 2 teaspoons ground cumin; 1 teaspoon ground nutmeg; 6 servings Kosher salt; 3 kilograms bone-in leg of lamb; 118 milliliters fresh lemon juice; 6 servings Lemon wedges, for serving; 473 milliliters plain whole-milk yogurt; 2 mediums sweet onions, thinly sliced; 1 teaspoon turmeric; 4 Tbsps unsalted butter, melted; 118 milliliters vegetable oil

Tandoori Leg of Lamb might be just the main course you are searching for. Watching your figure? This gluten free recipe has 690 calories, 65g of protein, and 39g of fat per serving. This recipe serves 6. This recipe covers 38% of your daily requirements of vitamins and minerals. A mixture of butter, ground cumin, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt.

Ingredients you will need

Lemon Juice

Salt

Equipment you will use

Roasting Pan

Place the lamb in the pan and coat well with the lemon juice.

Ingredients you will need

Lemon Juice

Lamb

Equipment you will use

Frying Pan

Let the lamb stand in the juice for 30 minutes, then drain.

Ingredients you will need

Juice

Lamb

In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.

Ingredients you will need

Black Pepper

Mustard Powder

Lemon Juice

Cardamom

Cinnamon

Marinade

Turmeric

Ground Cayenne Pepper

Garlic

Ginger

Nutmeg

Yogurt

Cumin

Lamb

Salt

Cooking Oil

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Knife

Bowl

Light a charcoal grill.

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Grill

Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140 for medium, about 2 hours.

Ingredients you will need

Leg Of Lamb

Marinade

Lamb

Equipment you will use

Kitchen Thermometer

Grill

Frying Pan

Line a platter with the onions and sprinkle with the cilantro.

Ingredients you will need

Cilantro

Onion

Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

Ingredients you will need

Lemon Wedge