Curried Leg of Lamb with Cucumber-Yogurt Sauce

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


6 to 8 servings

Recipe from

Southern Living


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


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.

Remove lamb from marinade, discarding marinade. Place lamb on a rack in a roasting pan.

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.