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


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4 hrs


Ingredient Checklist


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.

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Nutrition Facts

390 calories; protein 50.3g; carbohydrates 13.8g; dietary fiber 1.6g; sugars 11.1g; fat 13.9g; saturated fat 5.1g; cholesterol 151.9mg; vitamin a iu 793.3IU; vitamin c 27mg; folate 72.1mcg; calcium 79mg; iron 3.9mg; magnesium 58.5mg; potassium 778.1mg; sodium 717.8mg; thiamin 0.2mg.

1/2 fruit, 7 lean meat