Indian Leg of Lamb
This is the Indian Leg of Lamb recipe.
- Prep: 1 h
- Cooking: 1 h - 1 h 25
Ingredients
- 8 garlic cloves peeled
- 8 large fresh mint leaves
- 4 lb to 5 lb (1.8 kg to 2.3 kg) leg of lamb trimmed of fat
- Freshly ground pepper to taste
- 2 large white onions chopped
- 4 garlic cloves peeled
- 2 tbsp (30 mL) chopped fresh ginger
- 10 lightly toasted whole almonds
- 1 tbsp (15 mL) curry powder
- 2 tsp (10 mL) turmeric
- 1 tbsp (15 mL) garam masala*
- 2 choice of small hot peppers seeded
- 1/4 cup (60 mL) lemon or lime juice
- Salt and pepper to taste
- 1 1/2 cup (375 mL) plain yogurt
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Preparation
Preheat oven to 450 °F (230 °C).
Wrap garlic cloves in mint leaves. Make small slits all around leg of lamb with sharp knife and insert wrapped garlic cloves. Season to taste with pepper. Place in roasting pan and set aside.
Place remaining ingredients, except yogurt, in food processor and purée until smooth. Season to taste with salt and pepper. Stir in yogurt. Brush leg of lamb with yogurt mixture, particularly around garlic cloves. Let stand for 30 minutes. Brush again with yogurt sauce and cover loosely with foil.
Roast for 15 minutes. Reduce heat to 400 °F (200 °C) and roast for another 45 to 1 hour 10 minutes until preferred doneness and according to size. Just 15 minutes before lamb is done, remove foil. Baste meat often during cooking.
Remove from oven and cover with foil. Let stand for 15 minutes before carving. Serve with grilled tomatoes and Basmati rice with raisins.
Tips
*This spice blend is sold in specialized grocery stores.
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Nutritional information
Per serving| Energy: | 569 Calories |
| Protein: | 84 g |
| Carbohydrate: | 11 g |
| Fat: | 19 g |
| Fibre: | 0.8 g |
| Sodium: | 272 mg |
| (% DV*) | |
|---|---|
| Calcium: | 15 % / 160 mg |
