Butterflied Leg of Lamb in Yogurt Marinade

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Butterflied Leg of Lamb in Yogurt Marinade Ingredients

2 c Plain yogurt	1/2 ts Ground allspice
4 Garlic cloves	1/2 ts Cinnamon
1/3 c Coarsely-chopped fresh	1/2 ts Indian chili powder
2 ts Ground coriander	1/2 ts Ground cardamom
2 ts Garam masala	1/2 ts Ground fenugreek
1 ts Ground cumin	6 lb Leg of lamb; butterflied

Instructions for Butterflied Leg of Lamb in Yogurt Marinade

In workbowl of a food processor combine yogurt, garlic, ginger and spices. Process until it forms a smooth paste. In a shallow glass baking dish pour yogurt marinade over lamb and turn several times to coat. Cover and refrigerate at least 6 hours and up to 48 hours. Light a charcoal grill or preheat a stovetop grill until very hot. Add lamb and grill, 25 to 30 minutes, or until an instant-reading thermometer registers 130 to 135 degrees for rare meat, 140 to 145 degrees for medium. Remove to a carving board, cover loosely with foil and let meat rest for 10 to 15 minutes. Slice thinly to serve. This recipe yields 8 to 10 servings. Source: "TASTE with David Rosengarten - (Show # TS-4758) - from the TV FOOD NETWORK" S(Formatted for MC5): "06-30-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: David Rosengarten Converted by MM_Buster v2.0l.

Main Ingredient: LambCuisine: Uncategorized

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