Name: Tandoori Leg of Lamb with Fresh Mango Chutney
Total time: 4 h
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 ½ 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)

Directions

Step 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.

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Step 2

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.
Step 3

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.
Step 4

Meanwhile, make Fresh Mango Chutney to serve with the lamb.

Associated Recipes

Fresh Mango Chutney

Nutrition Facts

Per Serving:

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.

Exchanges:

1/2 fruit, 7 lean meat

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Ingredients

Directions

Associated Recipes

Nutrition Facts

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Ingredients

Directions

Associated Recipes

Nutrition Facts