Tandoori-Style Whole Leg of Lamb

1. 1

   Trim any excess fat from the lamb.

2. 2

   With a mallet or heavy frying pan, pound the lamb at its thickest points until it is uniformly about 3 inches thick.

3. 3

   Sprinkle with salt and pepper to taste and set aside.

4. 4

   In a medium bowl combine the rest of the ingredients and mix well.

5. 5

   Rub the lamb all over with this mixture, place it in a roasting pan, cover it with plastic wrap and refrigerate for 1 to 3 hours.

6. 6

   When you are ready to cook, build a fire to one side of a covered grill, using enough coals to fill a shoe box.

7. 7

   When the flames have died down and the coals are covered with grey ash, spread one-third of them on the empty side of the grill.

8. 8

   Place the lamb on the grill directly over the coals and cook for about 15 minutes a side for medium rare.

9. 9

   If the lamb begins to overcook on the exterior or if you have flare-ups while cooking, move the lamb to the cooler part of the fire and continue cooking.

10. 10

    When a meat thermometer in the center of the lamb registers 124 degrees, remove the meat from the grill, allow it to rest for about 15 minutes, slice thin and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.