Bombay Leg Of Lamb With Yogurt And Lime

Name: Bombay Leg Of Lamb With Yogurt And Lime
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1 2-pound boned leg of lamb, butterflied; 1 cup plain low-fat yogurt; 2 large limes; Freshly ground black pepper, to taste; 1/4 teaspoon kosher salt

Recipe from "Recipes 1-2-3 Menu Cookbook"

Adapted by Amanda Hesser

Total Time: 25 minutes
Rating: 3(32)
Comments: Read comments

This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of “Recipes 1-2-3,” and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler. —Amanda Hesser

Featured in: BY THE BOOK; Making the Most of Least

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Ingredients

Yield:4 servings

12-pound boned leg of lamb, butterflied
1cup plain low-fat yogurt
2large limes
Freshly ground black pepper, to taste
¼teaspoon kosher salt

Ingredient Substitution Guide

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Preparation

Step 1
In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately ¼ cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
Step 2
Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
Step 3
Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).