I made Mamta's Tandoori Leg of Lamb: yesterday.

http://www.mamtaskitchen.com/recipe_display.php?id=10412

Due to a change of circumstances it was actually marinading for three nights and came out beautifully tender. With an hour and a half roasting it was just right for pinkness.

Certainly a treat I'll be doing again - it is just as good cold today!

Winton

Wow, I BET it was tender! SOunds amazing!