- 6
Ingredients
- 1 large leg of lamb, about 6 lb., boned, butterflied and trimmed of fat and silverskin
- 1 large onion, chopped
- 2-3 cloves garlic, minced
- 1/2 tsp. cinnamon
- 1/2 tsp. cardamom
- 1/2 tsp. saffron threads, crushed
- 1 tsp. ground ginger or tbsp. freshly-grated ginger
- 1 tbsp. coriander
- 1/2 tsp. pepper
- 2 c. plain lowfat or nonfat yogurt
- 3 tbsp. fresh lemon juice
- 1/2 c. chopped fresh mint
- oil for brushing
- salt, pepper to taste
Preparation
Step 1
Place the lamb in a glass or plastic container large enough to hold it in one layer. Set aside.
Place the onion and garlic in a food processor or blender and pulse till coarsely chopped. Add all remaining ingredients except for the last two and puree. Pour over the lamb, cover and marinate overnight in the refrigerator, turning occasionally.
Warm up the grill. Position the oiled rack 4-6" above the fire. (Or preheat broiler).
Remove the lamb from the marinade. Brush with the oil and sprinkle with salt and pepper. Grill over medium-hot fire for 8-10 minutes on each side for rare, 12 minutes for medium rare. The thicker section may take a few minutes longer. Slice across the grain to serve.
Recipe suggests serving with spiced apricot chutney.