Bombay Leg Of Lamb With Yogurt And Lime

Ingredients

• 1 2-pound boned leg of lamb, butterflied
• 1 cup plain low-fat yogurt
• 2 large limes
• Freshly ground black pepper, to taste
• ¼ teaspoon kosher salt

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    525 calories; 33 grams fat; 14 grams saturated fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 45 grams protein; 157 milligrams cholesterol; 318 milligrams sodium

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

Preparation

1. In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
2. Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
3. Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).