Tandoori Leg of Lamb

By Muzungu

Ingredients

• 1 cup plain whole-milk yogurt
• 1/4 cup fresh lime juice
• 3 large garlic cloves, minced
• 1 tablespoon grated lime peel
• 1 tablespoon minced peeled fresh ginger
• 2 teaspoons salt
• 11/2 teaspoons Hungarian sweet paprika
• 11/2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground fenugreek (optional)
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1 6 1/4-pound whole bone-in leg of lamb

Preparation

Step 1

Combine garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend.

Use spice rub, then with a bit more spice, combine with yogurt and pour on top--seal in plastic bag over night.

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.