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full-fat plain yogurt lime juice fresh garlic lime zest ginger salt paprika Coriander cumin turmeric cardamom mustard powder cayenne pepper clove cinnamon black pepper lamb
Viewed: 75 - Published at: 9 years agoIngredients
- 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
Method
- 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!
