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Name: Butterflied Leg of Lamb in Yogurt Marinade
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/2 ts Indian chili powder; 4 Garlic; 1 ts Ground cumin; 1/2 ts Ground cardamom; 2 c Plain yogurt; 2 ts Ground coriander; 1/3 c fresh ? Coarsely-chopped; 1/2 ts Cinnamon; 1/2 ts Ground fenugreek; 1/2 ts Ground allspice; 2 ts Garam masala; 6 lb Leg of lamb butterflied

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INGREDIENTS

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

INSTRUCTIONS

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

NOTES

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Butterflied Leg of Lamb in Yogurt Marinade

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

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

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Nutrition

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Serving Size: 1 Serving (370g)
Recipe Makes: 8

Calories: 801
Calories from Fat: 523 (65%)

Amt Per Serving		% DV

	Total Fat 58.1g	77 %
	Saturated Fat 25.3g	126 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 4.6g
Cholesterol 233.7mg		72 %
Sodium 213.8mg		7 %
Potassium 938.9mg		25 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.2g
Protein 62.1g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 801

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