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Categories: Grilled, Healthy eating, Main courses

Indian-spiced grilled lamb

Indian-spiced grilled lamb
Mel Melcon / Los Angeles Times

They seem to be everywhere I look these days. Every time I turn around, there's another one of those gleaming, stainless steel gas grills. At my hardware store, of course, but they're even in the center aisle of my grocery ... Read more

Total time: 45 minutes plus marinating time | Serves 6 to 8
Note: This marinade is loosely based on a recipe by Julie Sahni.
  • 1 cup yogurt
  • 1/4 cup red wine vinegar
  • 4 cloves garlic
  • 1 teaspoon coarsely ground black pepper
  • 1 (2-inch) piece ginger, grated
  • 1 serrano chile, sliced
  • 1/2 teaspoon ground cumin
  • 1 1/2 teaspoons salt
  • 1 (4- to 5-pound) boneless lamb leg

Step 1Stir together the yogurt and vinegar. Add the garlic, squeezed through a press or smashed, then minced with a chef's knife. Stir in the black pepper, ginger, serrano chile, cumin and salt.

Step 2Place the lamb in a resealable plastic bag, then pour in the yogurt mixture. Press out all the air, seal tightly and massage to distribute the marinade evenly. Let stand at room temperature 1 to 2 hours.

Step 3Start the coals in a chimney and when they are lightly coated with gray ash, about 20 minutes, empty them into the grill, arranging them in a gentle slope against one side. Replace the grill rack and brush it with oil.

Step 4Place the lamb skin-side down directly over the flame and sear for 2 to 4 minutes. Turn and sear the other side. Move the lamb away from the direct heat and cook until it is brown and crusty on the outside and has reached an interior temperature of 130 degrees, about 25 minutes.

Step 5Transfer the lamb to a carving board and let rest 5 to 10 minutes to allow the juices to redistribute before carving in thick slices. Serve immediately.

Each serving:
333 calories; 47 grams protein; 1 gram carbohydrate; 0 fiber; 14 grams fat; 6 grams saturated fat; 154 mg. cholesterol; 246 mg. sodium.
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