Name: Tandoori-Spiced Leg of Lamb
Yield: Makes 8 servings
Ingredients: 1 cup plain whole-milk yogurt; 1/4 cup fresh lime juice; 3 large garlic cloves, minced; 1 tablespoon grated lime peel; 1 tablespoon minced peeled fresh ginger; 2 teaspoons salt; 11/2 teaspoons Hungarian sweet paprika; 11/2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon turmeric; 1/2 teaspoon ground cardamom; 1/2 teaspoon dry mustard; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground fenugreek (optional); 1/8 teaspoon ground cloves; 1/8 teaspoon ground cinnamon; 1 6 1/4-pound whole bone-in leg of lamb

Tandoori-Spiced Leg of LambNoel Barnhurst

Marinating the lamb for one day in a thick mixture of yogurt, lime juice, and spices intensifies the Indian tastes.

Test-kitchen tip:

Be sure to tent the marinated lamb loosely with aluminum foil. When acidic foods come into contact with foil, a chemical reaction can occur that may alter the flavor and color of the dish.

Recipe notes

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