Lamb, Tandoori Roast Leg of Lamb Meats
1 spring lamb leg
1 onion, finely chopped
1 garlic clove,minced
2 tbsp. lemon juice
2 tsp. curry powder 		1/2 tsp. ground cinnamon
1/2 tsp. salt
1 tsp. paprika
1 cup natural yogurt

Combine onion,garlic,lemon juice,curry powder,cinnamon,salt, paprika and yogurt and blend briefly in a blender or food processor. Pour mixture over the lamb leg and let stand at room temperature for 1 hour or in the refrigerator for several hours. Roast lamb on a rack or rotisserie in a 325F oven for 20 min./lb or more. Serve with a brown rice pilaf.

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