Lamb Leg Tandoori Roast

By on December 31, 2011

 Lamb Leg Tandoori Roast

Ingredients


5 lb Leg of lamb
Cloves garlic; mashed,
1 Piece fresh ginger,
1 ts Salt
1 ts Turmeric 1/2 ts Ground cinnamon
1/2 ts Cayenne pepper
1/4 ts Ground cloves
1/2 ts Saffron threads
3/4 c Yogurt
2 ts Blanched almonds
2 ts Blanched pistachios
1 ts Honey
Instructions

  • Trim all fat from lamb, and, using a sharp knife, make slits all over the leg.
  • Combine the garlic/ginger paste and the salt with the cumin, turmeric, cinnamon, cardamom, cayenne, cloves, and lemon juice to make a paste. If paste seems too thick, add more lemon juice. Spread the paste over the meat, forcing into each slit.
  • Soak the saffron threads in hot water for five minutes.
  • In a blender or food processor put the yoghurt, the blanched nuts and the saffron threads with their water, and puree. Coat the lamb with the puree. Drizzle honey over the meat.
  • It is best to marinate the meat for two days in the refrigerator, or at least overnight. Cover loosely.
  • Preheat oven to 450 F and roast lamb in a covered baking dish (use foil wrap if necessary) for 1/2 hour. Reduce heat to 325 F and cook at 25 minutes to the pound, about 1-1/2 hours, until meat is tender.