Butterflied Leg of Lamb Masala
Elevate your next dinner gathering with this Butterflied Leg of Lamb Masala, a show-stopping main course bursting with bold, aromatic spices. Marinated in a rich blend of yogurt, garlic, ginger, and earthy Indian spices like cumin, coriander, and garam masala, the tender butterflied lamb absorbs layers of flavor for an irresistible depth. Whether grilled to a smoky perfection or oven-roasted for succulent results, this dish delivers an unforgettable culinary experience. Finished with a sprinkle of fresh cilantro and optional mint, it pairs beautifully with warm naan, fragrant basmati rice, or a cooling yogurt raita. Perfect for special occasions or when you're craving a vibrant, satisfying meal, this recipe is sure to impress and delight. Keywords: butterflied leg of lamb, masala marinade, Indian spices, grilled lamb, oven-roasted lamb.
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Recipe Information
Ingredients
- 1 piece (approximately 3-4 lbs) Butterflied leg of lamb
- 1 cup Plain yogurt
- 6 large, minced Garlic cloves
- 2 tablespoons, grated Ginger
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoon Cayenne pepper
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 3 tablespoons Olive oil
- 2 tablespoons, chopped (for garnish) Fresh cilantro
- 2 tablespoons, chopped (optional garnish) Fresh mint
Instructions
Place the butterflied leg of lamb on a large cutting board. Trim any excess fat, leaving a thin layer for flavor, and pat dry with paper towels.
In a large bowl, whisk together the yogurt, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, ground turmeric, paprika, cayenne pepper, lemon juice, salt, and black pepper to create the masala marinade.
Place the lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 4 hours, preferably overnight for maximum flavor.
When ready to cook, preheat your grill to medium-high heat or preheat your oven to 375°F (190°C) if grilling is not an option.
If grilling: Lightly oil the grill grates with olive oil to prevent sticking. Place the lamb on the grill, fat side down, and cook for 15-20 minutes. Flip and cook for another 15-20 minutes, or until the lamb reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
If roasting in the oven: Place the lamb on a roasting rack in a baking pan. Roast for 35-40 minutes, or until the desired level of doneness is reached, using the same internal temperature guidelines as for grilling.
Remove the lamb from the heat and let it rest for 10 minutes before slicing. This allows the juices to redistribute for a more tender result.
Slice the lamb against the grain and arrange on a serving platter. Garnish with fresh cilantro and mint, if desired.
Serve warm with naan, basmati rice, or a side of yogurt raita for a complete meal.
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.2 g | 448% | |
| Saturated Fat | 144.5 g | 722% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 1215 mg | 405% | |
| Sodium | 5969 mg | 260% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 18.8 g | ||
| Protein | 319.5 g | 639% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 868 mg | 67% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 5839 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
