Tandoori Leg Of Lamb
|Lemon juice||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
|Kosher salt||To Taste|
|Bone in lamb leg||6 Pound (1 Piece)|
|Whole milk yogurt||2 Cup (32 tbs) (Plain)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Minced ginger||2 Tablespoon|
|Dry mustard||2 Tablespoon|
|Ground cumin||2 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Ground cardamom||1 Teaspoon|
|Ground black pepper||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Cayenne pepper||1 Teaspoon|
|Sweet onions||2 Medium, thinly sliced|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Unsalted butter||4 Tablespoon, melted|
|Lemon wedges||2 (For Serving)|
1. In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
2. In a large bowl, stir together theyogurt, oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Add 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Refrigerate for at least 6 hours or overnight.
3. Light a charcoal grill. Remove the lamb from the marinade, leaving on a thick layer of the marinade seasonings. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until the lamb is glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
4. Line a platter with the onion slices and sprinkle with the cilantro. Place the lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve into slices and serve with the lemon wedges.