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Butterflied Leg of Lamb In Yogurt Marinade

2 c Plain yogurt
4 Garlic cloves
1/3 c Coarsely-chopped fresh ginger
2 ts Ground coriander
2 ts Garam masala
1 ts Ground cumin
1/2 ts Ground allspice
1/2 ts Cinnamon
1/2 ts Indian chili powder
1/2 ts Ground cardamom
1/2 ts Ground fenugreek
6 lb Leg of lamb; butterflied

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 for rare meat, 140 to 145 degrees for medium.

Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve.

This recipe yields 8 to 10 servings.

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