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Tandoori Leg of Lamb with Fresh Mango Chutney

The Essential EatingWell Cookbook (2004)

Your rating: None Average: 4.8 (4 votes)

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

Makes: 10 servings

Active Time:

Total Time:

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:

Preparation

  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

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
High potassium
Gluten free
Low carbohydrate
Servings
8 or more
Main Ingredient
Lamb
Preparation/ Technique
Marinate/Rub
Roast
Meal/Course
Dinner

Season
Spring
Fall
Winter
Style/Theme
Entertaining, formal
Type of Dish
Main dish, meat
Ethnic/Regional
Indian
Ease of Preparation
Easy
Total Time
More than 1 hour

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