Tandoori Leg Of Lamb Lcbo Recipes

Steps:

• Trim any excess fat from the lamb. With a mallet or heavy frying pan, pound the lamb at its thickest points until it is uniformly about 3 inches thick. Sprinkle with salt and pepper to taste and set aside.
• In a medium bowl combine the rest of the ingredients and mix well. Rub the lamb all over with this mixture, place it in a roasting pan, cover it with plastic wrap and refrigerate for 1 to 3 hours.
• When you are ready to cook, build a fire to one side of a covered grill, using enough coals to fill a shoe box. When the flames have died down and the coals are covered with grey ash, spread one-third of them on the empty side of the grill. Place the lamb on the grill directly over the coals and cook for about 15 minutes a side for medium rare. If the lamb begins to overcook on the exterior or if you have flare-ups while cooking, move the lamb to the cooler part of the fire and continue cooking.
• When a meat thermometer in the center of the lamb registers 124 degrees, remove the meat from the grill, allow it to rest for about 15 minutes, slice thin and serve.

Steps:

• Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
• Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.

Steps:

• In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain. In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight. Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours. Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

Steps:

• In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
• Place the leg of lamb in rack in a roasting pan.
• Coat the leg with yogurt mixture all over.
• Cover the lamb with plastic wrap (do not use foil to cover the lamb).
• Refrigerate for 24 hours.
• Set oven to 375 degrees.
• Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
• Let rest for 15 minutes before serving.
• Delicious!