Indian Tandoori Spiced Leg Of Lamb

• 1 cup full-fat plain yogurt
• 1/4 cup fresh lime juice
• 1 tablespoon minced fresh garlic
• 1 tablespoon grated lime zest
• 1 tablespoon grated fresh ginger
• 2 teaspoons salt
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cardamom
• 1/2 teaspoon mustard powder
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon clove
• 1/8 teaspoon cinnamon
• black pepper
• 1 (6 -7 lb) bone-in whole leg of lamb

1. In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
2. Place the leg of lamb in rack in a roasting pan.
3. Coat the leg with yogurt mixture all over.
4. Cover the lamb with plastic wrap (do not use foil to cover the lamb).
5. Refrigerate for 24 hours.
6. Set oven to 375 degrees.
7. Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
8. Let rest for 15 minutes before serving.
9. Delicious!

fullfat plain yogurt, lime juice, fresh garlic, lime zest, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, mustard powder, cayenne pepper, clove, cinnamon, black pepper, lamb

Taken from www.food.com/recipe/indian-tandoori-spiced-leg-of-lamb-143179 (may not work)