Butterflied Leg of Lamb Masala

Submitted by Mandy

"This recipe is quite flexible & can also be done on the BBQ. When I made this I didn't have any mint so just added a few teaspoons of mint sauce instead. Was really tasty served with recipe #158223 and pappadams! Sorry about the poor photo, forgot to take it before we ate so photo is of leftovers."

 

• Ready In: 1hr 5mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 1 butterflied leg of lamb, boned
• 4 garlic cloves, crushed
• 1 teaspoon prepared chili, minced
• 2 teaspoons curry powder
• 3 tablespoons of fresh mint, chopped
• 3 tablespoons parsley, chopped
• 1 cup natural yoghurt

directions

1. Mix all ingredients except lamb together.
2. Spread marinade over top & bottom of lamb and allow to marinade for at least 30 minutes.
3. Cook at 180 C for approx 1 hour or to preferred.
4. taste.
5. Serve cut into thick slices.

Reviews

[Chef Crystal Cooks]

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!

 

[A la Carte]

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!

 

[I'mPat]

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.

 

[Heydarl]

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.

 

[MathMom.calif]

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.