Ingredients

• 8 pound leg of lamb
• 3 cloves of garlic, sliced thin
• Juice of 2 limes
• 1 cup plain yogurt or sour cream
• 2 tablespoons grated ginger root
• 1 1/2 teaspoons of salt
• 1/4 teaspoon ground pepper
• 1 tablespoon ground coriander
• 1/2 teaspoon ground Cayenne pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground red chili powder
• 1/2 teaspoon ground cumin

 Instructions

Cut slits into the leg about 3/4 inch deep.  Insert the garlic slices into the slits.  Pour the lime juice over leg, rubbing in evenly and completely.  Combine the yogurt, sour cream, ginger, salt, and pepper.  Spread over t he leg, coating everything.  Be sure to not put it on too thick.  Place in a roasting pan with the fat side up.  Cover and out in fridge for about 2 hours or overnight.  When you are ready to cook, preheat your oven to 325 degrees.  Remove lamb from fridge and set aside until room temperature.  (If you choose to grill use charcoal grill not gas.  Grill at 250-275 degrees.) Using a dry skillet, heat remaining ingredients together until it makes good smells!  Sprinkle spice over leg, evenly coating over yogurt layer.  Roast for around 2 1/2 hours, give or take 15 minutes.  (Grill is about 3 hours)  Make sure it is done using a thermometer.  125 for rare, 130 medium rare,  140 for medium, and 160 degrees for well done.  Most people like the lamb medium well for texture and flavor reasons.  Wait 5-10 minutes to carve.