TCC's Grilled, Possibly Curry Lamb

Submitted by The Cynical Cook

Prior to making this recipe, I had experimented with various curries on this theme. This turned out to be the best of the bunch.


  • 3 inches of ginger
  • 4-6 cloves of garlic
  • 1 medium onion
  • 1/2 teaspoon each of cumin, paprika, curry power, turmeric
  • 1/4 teaspoon of cayenne pepper, tomato paste and salt
  • 1/4 cup of greek yogurt
  • 2 teaspoons of a neutral oil like canola
  • 1.5-2 pounds of butterflied leg of lamb
  • 1 gallon sized ziploc bag


  1. Put all ingredients except for yogurt and lamb through food processor. blend until it looks like a slightly grainy paste.
  2. Add yogurt and pulse through until fully incorporated.
  3. Wash leg of lamb to remove excess blood. Place in ziploc bag.
  4. Pour marinade into plastic bag over lamb. Be sure to get marinade onto all surfaces of lamb. You will likely need to use your hands to rub it into all the crevices.
  5. Squeeze out as much excess air as you can from the ziploc bag then zip it tight. Store in fridge and let marinate for up to 24 hours.
  6. If using gas grill, heat grill to medium high heat covered. Place lamb on grill for five minutes on each side until there are grill marks. Turn heat down to medium-low, cover and continue heating for about 15-20 minutes per pound. Let rest for five minutes before slicing and serving.
  7. If using charcoal, grill in hot part of coals until grill marks can be seen on both sides. Move to cooler part of coals, cover and continue to roast for 15-20 minutes per pound.

Cook's Notes

I have yet to try this on the stove though I have little doubt that it can be adapted easily. Will update as necessary.


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