Tandoori Leg of Lamb with Fresh Mango Chutney

Tandoori Leg of Lamb with Fresh Mango Chutney might be a good recipe to expand your main course repertoire. This recipe makes 10 servings with 203 calories, 31g of protein, and 7g of fat each. For $2.65 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe from Eating Well has 6 fans. If you have lime juice, ground cloves, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 4 hours. It is a good option if you're following a gluten free diet. Overall, this recipe earns a solid spoonacular score of 79%. If you like this recipe, you might also like recipes such as Tandoori Leg of Lamb, Tandoori-Spiced Leg of Lamb, and Tandoori Leg Of Lamb With Cucumber Raita.

Servings: 10

Preparation duration: 40 minutes

Cooking duration: 200 minutes

 

Ingredients:

1/2 teaspoon cayenne pepper

2 tablespoons minced fresh ginger

3 cloves garlic, crushed

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 tablespoon ground coriander

1 5-pound bone-in leg of lamb, trimmed

1/4 cup lime juice, (2 limes)

1/4 teaspoon freshly ground pepper

1 cup nonfat plain yogurt

1 1/2 teaspoons salt

Equipment:

knife

ziploc bags

bowl

oven

roasting pan

kitchen thermometer

Cooking instruction summary:

With a sharp knife, make 1/4-inch to 1/2-inch-deep gashes on all sides of lamb in a crisscross pattern. Place the lamb in a plastic bag. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.Preheat oven to 450F. Place the lamb on a lightly oiled rack in a roasting pan. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.Roast the lamb for 15 minutes. Reduce heat to 325 and continue roasting until a meat thermometer registers 140F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.Meanwhile, make Fresh Mango Chutney to serve with the lamb.

 

Step by step:


1. With a sharp knife, make 1/4-inch to 1/2-inch-deep gashes on all sides of lamb in a crisscross pattern.

2. Place the lamb in a plastic bag.

3. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl.

4. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.Preheat oven to 450F.

5. Place the lamb on a lightly oiled rack in a roasting pan.

6. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.Roast the lamb for 15 minutes. Reduce heat to 325 and continue roasting until a meat thermometer registers 140F for medium-rare, 55 to 60 minutes.

7. Let stand for 10 minutes before carving.Meanwhile, make Fresh Mango Chutney to serve with the lamb.


Nutrition Information:

Quickview
203k Calories
30g Protein
6g Total Fat
3g Carbs
35% Health Score
Limit These
Calories
203k
10%

Fat
6g
10%

  Saturated Fat
2g
15%

Carbohydrates
3g
1%

  Sugar
2g
2%

Cholesterol
91mg
31%

Sodium
457mg
20%

Get Enough Of These
Protein
30g
62%

Vitamin B12
4µg
67%

Selenium
34µg
50%

Vitamin B3
8mg
45%

Zinc
5mg
39%

Phosphorus
319mg
32%

Vitamin B2
0.42mg
25%

Iron
2mg
15%

Vitamin B1
0.22mg
14%

Potassium
503mg
14%

Vitamin B6
0.27mg
14%

Vitamin B5
1mg
12%

Magnesium
46mg
12%

Copper
0.2mg
10%

Folate
36µg
9%

Manganese
0.18mg
9%

Calcium
66mg
7%

Vitamin C
2mg
3%

Vitamin E
0.37mg
2%

Fiber
0.44g
2%

covered percent of daily need
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