Butterflied Leg of Lamb Masala

"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."
 
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Butterflied Leg of Lamb Masala created by Heydarl
Ready In:
1hr 5mins
Ingredients:
7
Serves:
6-8
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ingredients

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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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  1. 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!
     
  2. 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!
     
  3. 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!
     
  4. 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.
     
  5. 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.
     

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