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Ginger, Mint And Spiced Leg Of Lamb

Canadian.Recipes's picture
Ingredients
  Butter flied leg of lamb 1
  Onion 1 Small
  Garlic 2 Clove (10 gm)
  Minced mint 2 Tablespoon
  Vegetable oil 25 Milliliter
  Minced ginger root 5 Milliliter
  Cumin 5 Milliliter
  Ground coriander 2 Milliliter
  Turmeric 2 Milliliter
  Chili powder 2 Milliliter
  Pepper 2 Milliliter
  Plain yogurt 250 Milliliter
  Salt To Taste
Directions

Remove membrane and all but 1/4-inch (5 mm) thickness fat from lamb; wipe and set aside.
In shallow bowl large enough to hold lamb, blend together onion, garlic, mint, oil, ginger, cumin, coriander, turmeric, chili powder and pepper; stir in yogurt.
Add lamb, turning to coat all over; cover and marinate in refrigerator for at least 8 or up to 24 hours.
Place on greased grill or in grill basket, over medium-hot coals or at medium-high setting; cover and grill, brushing with any remaining marinade, for 12 to 15 minutes per side or until meat thermometer registers 140°F (60°C) for rare or 160°F (70°C) for medium.
Season with salt to taste.
Let stand for 10 minutes before carving.

Recipe Summary

Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Grilling
Drink: 
Alcohol
Servings: 
8

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