Tandoori Leg of Lamb with Fresh Mango Chutney

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From the EatingWell Kitchen

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

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 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

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  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 information

  • Per serving: 390 calories; 14 g fat(5 g sat); 2 g fiber; 14 g carbohydrates; 50 g protein; 72 mcg folate; 152 mg cholesterol; 11 g sugars; 0 g added sugars; 793 IU vitamin A; 27 mg vitamin C; 79 mg calcium; 4 mg iron; 718 mg sodium; 778 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 fruit, 7 lean meat

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