Tandoori-Style Whole Leg of Lamb

Ingredients

• 1 boneless leg of lamb, 4 to 5 pounds
• Salt and freshly ground black pepper to taste
• cup roughly chopped fresh cilantro
• ¼ cup minced ginger
• ¼ cup minced garlic
• ¼ cup ground cumin
• ¼ cup cayenne pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cardamom
• 1 tablespoon ground cinnamon
• 1 tablespoon ground cloves
• ¼ cup kosher salt
• ¼ cup olive oil
• ½ cup plain yogurt

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    515 calories; 36 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 39 grams protein; 140 milligrams cholesterol; 1364 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.