Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lamb Tandoori

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Lamb Tandoori Empty Lamb Tandoori

    Post by Lobo Thu 21 Jan 2016, 10:55 pm

    Lamb Tandoori Img50l
    Lamb Tandoori
    Lamb Tandoori Translucent
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    Prep Time: 35 minutes
    Cook Time: 40 minutes
    Servings: 10
    Ask your butcher to butterfly the leg of lamb into one large piece. This makes the cut even and allows for relatively quick cooking on the grill.






    • 6

    Ingredients:


    • 1 boneless leg of lamb, 3 to 4 lb., butterflied to
        1 1/2-inch thickness
    • Salt and freshly ground pepper, to taste
    • 1/2 cup tandoori paste
    • Lemon wedges for garnish
    • Naan or other flatbread for serving
    • Raita potato salad potato salad for serving

    Related Recipes


    Lamb Tandoori Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    Season the lamb on both sides with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.

    Place the lamb in a vacuum marinator and add the tandoori paste. Create a vacuum seal and marinate on the tumble setting for 20 minutes according to the manufacturers instructions. When the marinator stops, reset it for 20 minutes more.

    Prepare a medium-hot fire in a grill.

    Place the lamb on the grill and cook, turning once, until an instant-read thermometer inserted into the thickest part of the meat registers 135ºF for medium, 10 to 12 minutes per side, or until done to your liking.

    Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Cut the meat into thin slices, arrange on a warmed platter and garnish with lemon wedges. Serve with naan and raita potato salad. Serves 8 to 10.
    Williams-Sonoma Kitchen.

      Current date/time is Fri 04 Oct 2024, 9:04 am