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Curried Leg of Lamb with Cucumber-Yogurt Sauce

Yield 6 to 8 servings
Serve leftover slices of lamb in warm pita rounds with lettuce and sliced red onions for a satisfying sandwich.


  • 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

How to Make It

  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.