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

EatingWell Test Kitchen


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Instructions Checklist
  • 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 degrees 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 degrees and continue roasting until a meat thermometer registers 140 degrees 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.

Nutrition Facts

390 calories; 13.9 g total fat; 5.1 g saturated fat; 152 mg cholesterol; 718 mg sodium. 778 mg potassium; 13.8 g carbohydrates; 1.6 g fiber; 11 g sugar; 50.3 g protein; 793 IU vitamin a iu; 27 mg vitamin c; 72 mcg folate; 79 mg calcium; 4 mg iron; 58 mg magnesium;