Butterflied Leg Of Lamb In Yogurt Marinade

Course : Curry
Source:
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

2 cups plain yogurt
4 cloves garlic
1/3 cup coarsely chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon indian chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
6 pounds leg of lamb -- butterflied
 

Preparation / Directions:

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.


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes