Curried Leg of Lamb with Cucumber-Yogurt Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve leftover slices of lamb in warm pita rounds with lettuce and sliced red onions for a satisfying sandwich. Ingredients:
2 cups plain yogurt |
1/4 cup chopped fresh cilantro |
4 garlic cloves, minced |
3 jalapeño peppers, seeded and minced |
2 tablespoons curry powder |
1 tablespoon minced fresh ginger |
1 1/2 teaspoons ground coriander |
1 1/2 teaspoons salt |
1 (5- to 6-pound) leg of lamb, boned |
cucumber-yogurt sauce |
Directions:
1. Process first 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place lamb in a large shallow dish or heavy-duty zip-top plastic bag. Pour yogurt mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
2. Remove lamb from marinade, discarding marinade. Place lamb on a rack in a roasting pan.
3. Bake at 425° for 25 minutes; reduce temperature to 350°, and bake 1 hour and 25 minutes or until a meat thermometer inserted into thickest portion registers 145°. Remove from oven, and let stand 15 minutes or until a meat thermometer registers 150° (medium-rare). Serve with Cucumber-Yogurt Sauce.
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