By **Mandy** on April 03, 2007
Photo by Heydarl
Photo by Heydarl
"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."
Serving Size: 1 (36 g)
Servings Per Recipe: 6
"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!"
"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 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."
"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."
"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."
"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!"
"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."