Leg of Lamb in a Spicy Yogurt Sauce
Elevate your dinner table with this show-stopping Leg of Lamb in a Spicy Yogurt Sauce, a dish that masterfully blends bold flavors and tender texture for an unforgettable meal. Marinated in a creamy mixture of yogurt, garlic, ginger, and an array of warming spices like cumin, coriander, turmeric, and cayenne, this lamb is deeply infused with flavor. The slow roasting process ensures it’s perfectly juicy and tender, while basted pan juices keep it moist throughout. Topped with a vibrant garnish of fresh cilantro, this centerpiece dish is perfect for special occasions or elegant family dinners, pairing beautifully with roasted vegetables, fluffy rice, or warm flatbread. Whether you're hosting a gathering or simply craving something extraordinary, this lamb recipe provides a stunning balance of spice, richness, and succulence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 5 lbs leg of lamb (bone-in or boneless)
- 1 cup plain whole-milk yogurt
- 6 garlic cloves, minced
- 2 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp ground turmeric
- 0.5 tsp cayenne pepper
- 2 tsp salt
- 1 tsp black pepper
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil
- 2 tbsp fresh cilantro, chopped
- 0.25 cup water (if needed)
Instructions
Trim any excess fat from the leg of lamb and pat it dry with paper towels.
In a large mixing bowl, whisk together the yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, turmeric, cayenne pepper, salt, black pepper, lemon juice, and olive oil to form a smooth marinade.
Place the leg of lamb in a large resealable bag or shallow dish. Pour the yogurt marinade over the lamb, ensuring it is fully coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 325°F (163°C).
Remove the lamb from the marinade and place it in a roasting pan. Spread any remaining marinade over the top of the lamb.
If the marinade looks too thick, add up to 1/4 cup of water to the pan to create a bit of moisture for roasting.
Roast the lamb in the preheated oven for approximately 2.5 to 3 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium when checked with a meat thermometer.
Baste the lamb with the juices from the pan every 30 minutes to keep it moist.
Once cooked to your desired doneness, remove the lamb from the oven and tent it loosely with aluminum foil. Let it rest for 15-20 minutes before carving.
Garnish the lamb with chopped fresh cilantro before serving and serve with your favorite side dishes, such as roasted vegetables, rice, or flatbread.
Nutrition Facts
Calories |
7298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 574.4 g | 736% | |
| Saturated Fat | 238.7 g | 1193% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 2231 mg | 744% | |
| Sodium | 6486 mg | 282% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 13.5 g | ||
| Protein | 534.1 g | 1068% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 674 mg | 52% | |
| Iron | 55.6 mg | 309% | |
| Potassium | 8302 mg | 177% | |
*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.
