Preparation:
In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours. Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135 degrees F for rare meat, 140 to 145 degrees F for medium.
Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve.
Yield: 8 to 10 servings. |
