Tandoori Leg of lamb Roast Fusion Recipe

Bone-less leg of lamb is marinated in a Tandoori Yogurt and spice mixture and baked in the oven.

Ingredients

1. Dahi Yogurt: 1 cup
2. Fresh lime juice:¼ cup
3. Garlic: 3 Large Cloves, Peeled and minced
4. Fresh Ginger 1"x1" Peeled Finely Chopped

5. Curry Powder Curry Powder Standard Onset Punjabi: 2 Tablespoons

6. Garam Masala Garam Masala Standard Frying Punjabi: 1 Tablespoon

7. Degi Mirch: 1½ teaspoons

8. Mustard powder: ½ teaspoon
9. Ground Cayenne: ½ teaspoon

10. Salt: 2 teaspoons
11. Boneless leg of lamb: 4 pounds

Method

1. Combine all ingredients except lamb in a small bowl. Whisk to blend well

2. Lay out the lamb on a working surface, With a sharp knife cut gashes about 2" apart. Rub and coat both sides of the lamb with spice mixture.

3. Gather the lamb. Tie it with kitchen string. You want to form it in a tight and uniform shape so it will cook evenly. Put the lamb with marinade in a large zip-lock plastic bag. Squeeze out as much air as possible and seal it. Put the bagged lamb into another zip lock bag. This ensures that the marinate does not leak out. Transfer the bag to refrigerator. Marinate for 8 to 16 hours.

4. Remove the lamb out of the bag and put in a roasting pan. Make sure that the side with maximum fat is on the top-side. Insert a meat thermometer in the thickest part of the roast. Let it rest at room temperature for 30 to 45 minutes before baking.

5. Pre-heat oven to 375º F. Remember, every time you open the door, you will have to add 10 minutes to the cooking time to make up for lost heat. So don't open the oven door frequently.

6. Put the lamb un-covered on a rack in the middle of the oven. Bake one hour. Check thermometer, it should be 130º F for medium rare. The table is as follows. Cook about 5 to 10 ºF below the desired doneness.

Rare: Internal temperature 140º F

Medium: Internal temperature 150º F

Well-done: Internal temperature 160º F

If lower than 125°F, bake another 10 minutes. Check internal temperature again. For medium rare you need to cook about 20 minutes per pound at 375º F oven temperature. The time varies on the thickness of the roast, the actual internal temperature when the roasting process was started. Thicker and cooler roasts will take longer to cook.

Do NOT over cook (Beyond 150º F), it will start to dry out the roast.

7. Shut off heat. Remove the lamb. Let it rest 15 to 20 minutes before slicing.