Tandoori Leg of Lamb with Fresh Mango Chutney
Tandoori Leg of Lamb with Fresh Mango Chutney might be a good recipe to expand your main course repertoire. This recipe makes 10 servings with 203 calories, 31g of protein, and 7g of fat each. For $2.65 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 6 fans. If you have lime juice, ground cloves, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Tandoori Leg of Lamb, Tandoori-Spiced Leg of Lamb, and Tandoori Leg Of Lamb With Cucumber Raita.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 200 minutes
Ingredients:
1/2 teaspoon cayenne pepper
2 tablespoons minced fresh ginger
3 cloves garlic, crushed
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 tablespoon ground coriander
1 5-pound bone-in leg of lamb, trimmed
1/4 cup lime juice, (2 limes)
1/4 teaspoon freshly ground pepper
1 cup nonfat plain yogurt
1 1/2 teaspoons salt
Equipment:
knife
ziploc bags
bowl
oven
roasting pan
kitchen thermometer
Cooking instruction summary:
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 450F. 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 140F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.Meanwhile, make Fresh Mango Chutney to serve with the lamb.
Step by 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.
2. Place the lamb in a plastic bag.
3. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl.
4. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.Preheat oven to 450F.
5. Place the lamb on a lightly oiled rack in a roasting pan.
6. 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 140F for medium-rare, 55 to 60 minutes.
7. Let stand for 10 minutes before carving.Meanwhile, make Fresh Mango Chutney to serve with the lamb.
Nutrition Information:
covered percent of daily need
