Ginger, Mint And Spiced Leg Of Lamb
|Butter flied leg of lamb||1|
|Garlic||2 Clove (10 gm)|
|Minced mint||2 Tablespoon|
|Vegetable oil||25 Milliliter|
|Minced ginger root||5 Milliliter|
|Ground coriander||2 Milliliter|
|Chili powder||2 Milliliter|
|Plain yogurt||250 Milliliter|
Remove membrane and all but 1/4-inch (5 mm) thickness fat from lamb; wipe and set aside.
In shallow bowl large enough to hold lamb, blend together onion, garlic, mint, oil, ginger, cumin, coriander, turmeric, chili powder and pepper; stir in yogurt.
Add lamb, turning to coat all over; cover and marinate in refrigerator for at least 8 or up to 24 hours.
Place on greased grill or in grill basket, over medium-hot coals or at medium-high setting; cover and grill, brushing with any remaining marinade, for 12 to 15 minutes per side or until meat thermometer registers 140°F (60°C) for rare or 160°F (70°C) for medium.
Season with salt to taste.
Let stand for 10 minutes before carving.