The Essential EatingWell Cookbook (2004)
A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.
Active Time: 40 minutes |
Total Time: 4 hours (including 2 hours marinating time)
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)
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.
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.
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.
Meanwhile, make Fresh Mango Chutney to serve with the lamb.
Per serving :
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