Butterflied Leg Of Lamb In Yogurt Marinade

Course : Curry
Serves: 1
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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.

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