Butterflied Leg of Lamb Masala
photo by Heydarl
- Ready In:
- 1hr 5mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 butterflied leg of lamb, boned
- 4 garlic cloves, crushed
- 4.92 ml prepared chili, minced
- 9.85 ml curry powder
- 44.37 ml of fresh mint, chopped
- 44.37 ml parsley, chopped
- 236.59 ml natural yoghurt
directions
- Mix all ingredients except lamb together.
- Spread marinade over top & bottom of lamb and allow to marinade for at least 30 minutes.
- Cook at 180 C for approx 1 hour or to preferred.
- taste.
- Serve cut into thick slices.
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Reviews
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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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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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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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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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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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Tweaks
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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!
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..