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Tandoori Leg of Lamb with Fresh Mango Chutney

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  • 1 5-pound bone-in leg of lamb, trimmed
  • 1 cup nonfat plain yogurt
  • ¼ cup lime juice, (2 limes)
  • 2 tablespoons minced fresh ginger
  • 3 cloves garlic, crushed
  • 1½ teaspoons salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon ground coriander
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • Fresh Mango Chutney, (recipe follows)
  1. With a sharp knife, make ¼-inch to ½-inch-deep gashes on all sides of lamb in a crisscross pattern. Place the lamb in a plastic bag. Combine yogurt, lime juice, ginger, garlic, salt and pepper in a bowl. Pour the yogurt mixture over the lamb, turning to cover. Marinate in the refrigerator for at least 2 hours or overnight.
  2. Preheat oven to 450°F. Place the lamb on a lightly oiled rack in a roasting pan. Combine coriander, cayenne, cinnamon, cloves and cardamom in a small bowl. Sprinkle evenly over the lamb.
  3. Roast the lamb for 15 minutes. Reduce heat to 325 degrees and continue roasting until a meat thermometer registers 140°F for medium-rare, 55 to 60 minutes. Let stand for 10 minutes before carving.
  4. Serve Mango Chutney with the lamb