Indian-Spiced Butterflied Lamb

For a cool and tangy sauce, a jar of mango chutney can be chopped, added to yogurt, and served with the lamb. A crisp green or cucumber salad tossed with chopped fresh cilantro and a side of basmati rice would also be welcome additions to this Indian-style entrée.

PREP: 10 minutes plus marinating

GRILL: 20 to 30 minutes

MAKES: 10 main-dish servings

1 cup (8 ounces) plain low-fat yogurt

8 garlic cloves, peeled

1 piece fresh ginger (about 2 inches), peeled and coarsely chopped

1 tablespoon ground coriander

1 tablespoon ground cumin

2 tablespoons fresh lemon juice (see Tip)

2 teaspoons salt

¼ to ½ teaspoon ground red pepper (cayenne)

1 butterflied boneless leg of lamb (3 pounds), trimmed (see Tip, opposite)

1. In blender, puree yogurt, garlic, ginger, coriander, cumin, lemon juice, salt, and ground red pepper until smooth. Pour yogurt mixture into large zip-tight plastic bag; add lamb, turning to coat. Seal bag, pressing out excess air. Place bag on plate; refrigerate 1 hour, turning occasionally. (Do not marinate more than 2 hours, or texture of meat will change.)

2. Prepare outdoor grill for direct grilling over medium heat.

3. Remove lamb from bag. Pour marinade into small bowl and reserve.

4. Place lamb on hot grill rack. Cover grill and cook lamb, turning once, 15 minutes. Brush both sides of lamb with reserved marinade and cook, turning lamb occasionally, 5 to 15 minutes longer for medium-rare or until desired doneness. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board. Let stand 10 minutes to allow juices to set for easier slicing. Thinly slice lamb to serve.

EACH SERVING: About 280 calories, 27g protein, 3g carbohydrate, 17g total fat (7g saturated), 95mg cholesterol, 550mg sodium

TIP: For seedless lemon juice, place a lemon half, cut side down, on a square of cheesecloth. Bring cheesecloth up over the top and fasten with a twist-tie, then squeeze out the juice, seed free.