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Tandoori Leg of Lamb with Fresh Mango Chutney

  • 40 m
  • 4 h
EatingWell Test Kitchen
“A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.”


    • 1 5-pound bone-in leg of lamb, trimmed
    • 1 cup nonfat plain yogurt
    • ¼ cup lime juice, (2 limes)
    • 2 tablespoons minced fresh ginger
    • 3 cloves garlic, crushed
    • 1½ teaspoons salt
    • ¼ teaspoon freshly ground pepper
    • 1 tablespoon ground coriander
    • ½ teaspoon cayenne pepper
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground cloves
    • ½ teaspoon ground cardamom
    • Fresh Mango Chutney, (recipe follows)


  • 1 With a sharp knife, make ¼-inch to ½-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 degrees 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.
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