Bombay Leg Of Lamb With Yogurt And Lime

1. 1

   In a large nonreactive bowl, combine lamb and yogurt.

2. 2

   Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup).

3. 3

   Add to bowl with freshly ground black pepper and the salt.

4. 4

   Mix well so that lamb is thoroughly coated with yogurt marinade.

5. 5

   Cover, and refrigerate for 6 to 8 hours.

6. 6

   Turn once or twice during the marinating period.

7. 7

   Preheat the broiler.

8. 8

   Remove lamb from the marinade.

9. 9

   Place lamb in a heavy baking pan.

10. 10

    Place marinade in a small pot.

11. 11

    Broil lamb on each side for 6 to 8 minutes.

12. 12

    It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare.

13. 13

    Meanwhile, warm marinade over low heat, whisking constantly; do not let boil.

14. 14

    Remove lamb from oven.

15. 15

    Let rest 5 minutes.

16. 16

    Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

* Per serving · 4 servings · Values may vary.

No additional tips available.