TANDOORI-STYLE WHOLE LEG OF LAMB

Tandoori-Style Whole Leg of Lamb image

Provided by John Willoughby

Time 4h

Yield 10 servings

Number Of Ingredients 14

Previous Next

Ingredients

1 boneless leg of lamb, 4 to 5 pounds
Salt and freshly ground black pepper to taste
cup roughly chopped fresh cilantro
1/4 cup minced ginger
1/4 cup minced garlic
1/4 cup ground cumin
1/4 cup cayenne pepper
2 tablespoons ground coriander
2 tablespoons ground cardamom
1 tablespoon ground cinnamon
1 tablespoon ground cloves
1/4 cup kosher salt
1/4 cup olive oil
1/2 cup plain yogurt

Steps:

Trim any excess fat from the lamb. With a mallet or heavy frying pan, pound the lamb at its thickest points until it is uniformly about 3 inches thick. Sprinkle with salt and pepper to taste and set aside.
In a medium bowl combine the rest of the ingredients and mix well. Rub the lamb all over with this mixture, place it in a roasting pan, cover it with plastic wrap and refrigerate for 1 to 3 hours.
When you are ready to cook, build a fire to one side of a covered grill, using enough coals to fill a shoe box. When the flames have died down and the coals are covered with grey ash, spread one-third of them on the empty side of the grill. Place the lamb on the grill directly over the coals and cook for about 15 minutes a side for medium rare. If the lamb begins to overcook on the exterior or if you have flare-ups while cooking, move the lamb to the cooler part of the fire and continue cooking.
When a meat thermometer in the center of the lamb registers 124 degrees, remove the meat from the grill, allow it to rest for about 15 minutes, slice thin and serve.

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams