Best Tandoori Leg Of Lamb Lcbo Recipes

Indian Tandoori Spiced Leg of Lamb image

Provided by Kittencalrecipezazz

Categories Lamb/Sheep

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 cup full-fat plain yogurt
1/4 cup fresh lime juice
1 tablespoon minced fresh garlic
1 tablespoon grated lime zest
1 tablespoon grated fresh ginger
2 teaspoons salt
1 1/2 teaspoons paprika
1 1/2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cardamom
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/8 teaspoon clove
1/8 teaspoon cinnamon
black pepper
1 (6 -7 lb) bone-in whole leg of lamb

Steps:

In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
Place the leg of lamb in rack in a roasting pan.
Coat the leg with yogurt mixture all over.
Cover the lamb with plastic wrap (do not use foil to cover the lamb).
Refrigerate for 24 hours.
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.
Delicious!

Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1

Tandoori Leg of Lamb Recipe - (5/5) image

Provided by á-29965

Number Of Ingredients 19

1/2 cup plus 2 tablespoons fresh lemon juice
Kosher salt
One 6-pound bone-in leg of lamb
2 cups plain whole-milk yogurt
1/2 cup vegetable oil
2 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
2 tablespoons dry mustard
2 teaspoons ground cumin
1 teaspoon ground nutmeg
1 teaspoon ground cardamom
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon cayenne pepper
2 medium sweet onions, thinly sliced
1/2 cup chopped cilantro
4 tablespoons unsalted butter, melted
Lemon wedges, for serving

Steps:

In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain. 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. Light a charcoal 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. Line a platter with the onions and sprinkle with the cilantro. 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.