If you want something a bit different with a lot of flavour, try this Tandoori Leg of Lamb. This did the trick for the flavourful and exciting. Luckily, I had a stash of spices from the Spice Shop that allowed me to easily make this without a special trip out.
Try this Tandoori Leg of Lamb from Food and Wine.
½ cup plus 2 tbsp fresh lemon juice
One 2.5 – 3 kg, bone in leg of lamb
2 c. Plain yoghurt
½ cup vegetable oil
2 garlic cloves, minced
2 tbsp, minced fresh ginger
2 tbsp, dry mustard
2 tsp, ground cumin
1 tsp, ground nutmeg
1 tsp, ground cardamom
1 tsp, pepper
1 tsp, ground cinnamon
1 tsp, turmeric
1 tsp, cayenne pepper
2 medium sweet onions, thinly sliced
½ cup cilantro
4 tbsp, unsalted butter, melted
- In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice.
- With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
- Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours. (In my case, I did not have access to a grill so I roasted at 185° Celsius for 1 ½ hours.)
- Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.
- I mixed au jus from the lamb dish with 1 cup of yoghurt, a bit of cucumber, mint, green onion, and salt for a cooling sauce.