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Lamb: Butterflied Leg of Lamb in Yogurt Marinade

Source of Recipe

Taste


List of Ingredients

2 cups plain yogurt
4 cloves garlic
1/3 cup coarse chopped fresh ginger
2 teaspoons ground coriander
2 teaspoons garam masala
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon cinnamon
1/2 teaspoon Indian chili powder
1/2 teaspoon ground cardamom
1/2 teaspoon ground fenugreek
6 pounds leg of lamb, butterflied


Recipe

In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours. Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135ºF for rare meat, 140 to 145ºF for medium. Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve. Yield: 8 to 10 servings