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I followed Heydarl's suggestion and cut the lamb criss cross so it would soak up the marinade. The result was a tender and very flavorful piece of meat! I wasn't sure what prepared chili was, so I used chili powder. Also I used rosemary instead of the mint as we don't care for it. We thought this was really good and will make again!

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Chef Crystal Cooks May 29, 2008

This is a five star keeper all the way! I love butterflied leg of lamb, but this was such a nice switch from the usual marinade I do. Delicious and very tender!!! I used more like 2 TBSP of the curry powder and doubled everything else for a 5 lb leg of lamb. As per the other reviewer, I cut the meat with a cross-hatch pattern about 1/2 inch into the flesh, to allow the marinade to soak in. I let it sit in the marinade for about 4 hours before we cooked it. We used the marinade that didn't cling to the meat to make a nice sauce to pour over the lamb. Just heated it though in a little sauce pan, and poured it over the finished meat. VERY tasty! We had about a lb of leftover lamb, so it made a very good curry the next night! Thank you for a great recipe! We'll do this again!

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A la Carte October 22, 2007

I boned a 1.6k leg of lamb which I marinated for 24 hours. I did sub oregano for the mint as we don't care for mint. It took nearly 2 hours to cook to well done in a 170 c degree fan forced oven but it was beautifully moist. DH still was not convinced though that a yoghurt marinade can be great though he conceded it was beautifully moist and wasn't baaing at him. Thank you Mandy from Oz for a very enjoyable recipe. Made for Make My Recipe - A Game of Tag.

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I'mPat October 01, 2007

This was sensational. I learned from a TV show to cut a shallow cross pattern on the surface of the lamb, to allow the marinade to penetrate. I cooked the lamb on my Weber BBQ, with fabulous results. I also rested the lamb covered with foil for 10 mins before carving, giving very tender meat. The flavours in this marinade were great. Thanks for sharing this recipe Mandy.

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Heydarl June 11, 2007

The marinade for this was sensational, and I will use it again with lamb. I wouldn't have minded a better idea of how much meat is intended for this recipe. Since it just says "leg of lamb" I figured a whole leg of lamb, which at our market was about 5.5 pounds of meat (boneless). The butcher butterflied it for me, but I've never had this done before, so I didn't have him cut it into smaller pieces for me and I did that at home. It was so much meat that I made a double recipe of the marinade, and it was a good thing I did, because I needed it. We now have lots of leftovers, and I froze some. That's fine. We love lamb. Next time I will just buy 2 pounds of meat for this recipe, probably lamb leg steaks or something like that. We will make this again. We enjoyed it very much.

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MathMom.calif May 30, 2007

Luscious! The marinade is nice and thick and really clings to the lamb. I did have fresh mint and I recommend using fresh. I let the lamb marinate for 9 hours. I wrapped it tightly in foil and put it on the outdoor gas grill for about 1 hour. It was soooo tender and flavorful! I will make this again. Thanx!

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*Parsley* May 29, 2007

WOW!!! This is our new favorite way to cook boneless leg of lamb. I did it on the grill and the smoke flavor added to the curry flavor was great! Made this for ZWT III.

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Mikekey May 26, 2007
Butterflied Leg of Lamb Masala