Recipe 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 Aaloo Mattar ( Indian-Style Peas and Potatoes) and pappadams! Sorry about the poor photo, forgot to take it before we ate so photo is of leftovers.
Top Review by 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!
- 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