Tandoori Leg of Lamb with Fresh Mango Chutney

http://www.eatingwell.com/recipes/tandoori_leg_of_lamb_with_fresh_mango_chutney.html

From EatingWell:  The Essential EatingWell Cookbook (2004)

A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.

10 servings | Active Time: 40 minutes | Total Time: 4 hours (including 2 hours marinating time)

Ingredients

• 1 5-pound bone-in leg of lamb, trimmed
• 1 cup nonfat plain yogurt
• 1/4 cup lime juice, (2 limes)
• 2 tablespoons minced fresh ginger
• 3 cloves garlic, crushed
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• Fresh Mango Chutney, (recipe follows)

Preparation

1. With a sharp knife, make 1/4-inch to 1/2-inch-deep gashes on all sides of lamb in a crisscross pattern. Place the lamb in a plastic bag. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.
2. Preheat oven to 450°F. Place the lamb on a lightly oiled rack in a roasting pan. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.
3. Roast the lamb for 15 minutes. Reduce heat to 325° and continue roasting until a meat thermometer registers 140°F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.
4. Meanwhile, make Fresh Mango Chutney to serve with the lamb.

Nutrition

Per serving : 337 Calories; 9 g Fat; 3 g Sat; 4 g Mono; 98 mg Cholesterol; 11 g Carbohydrates; 32 g Protein; 1 g Fiber; 671 mg Sodium; 460 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 7 lean meat