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Butterflied Leg of Lamb Marinated in Yogurt and Mint

Enjoy the lavishly delicious taste of chicken curry at home with this easy-to-follow recipe. Bold spices like ginger, cumin, and curry powder add rich layers of flavor to succulent chicken coated in a creamy tomato-based sauce.

Adapted from this recipe here.


1 cup natural yoghurt

2 tablespoons fresh lemon juice

1 tablespoon olive oil

4 scallions, finely chopped

3 large garlic cloves, minced, plus 1 large clove


1/4 cup chopped fresh mint

2 tablespoons chopped fresh thyme

Grated zest of 1 lemon

1 tablespoon cracked black pepper

Salt to taste

1 (4 to 5 pound) butterflied leg of lamb

Vegetable oil cooking spray

1/3 cup extra-virgin olive oil

1 large clove garlic, crushed

Combine the yogurt, lemon juice, olive oil, scallions,

minced garlic, mint, thyme, lemon zest, pepper, and salt

in a large bowl and stir to mix. Rub the garlic clove over both

sides of the lamb and put the lamb in a shallow glass or

ceramic dish. Pour the marinade over the meat and turn it

several times to coat. Cover and refrigerate for 4 to 6 hours.

About 30 minutes before grilling, remove the meat from the refrigerator and let it come to

room temperature.

Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the

grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the

marinade, scrape off the excess marinade, and season both sides with salt and pepper.

Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on

the meat.

Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the

olive oil and garlic mixture several times; continue brushing the lamb with the remaining

olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the

cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and

cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired

doneness. An instant-read thermometer inserted in the thickest part of the meat should

register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb

rest for about 10 minutes before slicing.

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