Tandoori Leg of Lamb with Fresh Mango Chutney

From EatingWell: The Essential EatingWell Cookbook (2004)

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

Tandoori Leg of Lamb with Fresh Mango Chutney Recipe

10 servings

Active Time: 40 minutes

Total Time: 4 hours (including 2 hours marinating time)

Nutrition Profile

Low carbohydrate | High potassium | Gluten free |

View Our Nutrition Guidelines »

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)

This recipe calls for:

Fresh Mango Chutney

Preparation

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.

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.

Nutrition Bonus: Potassium (34% daily value), Iron (25% dv).

Carbohydrate Servings: 1

Exchanges: 1/2 fruit, 7 lean meat

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