Curry Crusted Leg of Lamb with Pomegranate Raita Recipe

Name: Curry Crusted Leg of Lamb with Pomegranate Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups Greek yogurt; 2 tablespoons pomegranate molasses; 1/2 cup coarsely chopped cucumber; 1/4 teaspoon ground black pepper; Kosher salt; 1 tablespoon chopped fresh mint leaves, optional; 6 tablespoons ancho chile powder; 4 teaspoons ground cumin; 4 teaspoons ground coriander; 4 teaspoons ground fennel; 4 teaspoons ground turmeric; 2 teaspoons ground cardamom; 2 teaspoons ground cloves; 2 teaspoons ground chile de arbol; 2 teaspoons ground black pepper; 1/4 cup canola oil; 1 boneless (5 to 7-pound) leg of lamb, butterflied; Canola oil, as needed; Kosher salt

Servings: persons

1 1/2 cups Greek yogurt
2 tablespoons pomegranate molasses
1/2 cup coarsely chopped cucumber
1/4 teaspoon ground black pepper
Kosher salt
1 tablespoon chopped fresh mint leaves, optional
6 tablespoons ancho chile powder
4 teaspoons ground cumin
4 teaspoons ground coriander
4 teaspoons ground fennel
4 teaspoons ground turmeric
2 teaspoons ground cardamom
2 teaspoons ground cloves
2 teaspoons ground chile de arbol
2 teaspoons ground black pepper
1/4 cup canola oil
1 boneless (5 to 7-pound) leg of lamb, butterflied
Canola oil, as needed
Kosher salt

1
Raita: Combine the yogurt, pomegranate molasses, cucumber, cumin and black pepper in a bowl.
2
Season with salt, then cover and refrigerate for at least 30 minutes.
3
Add the chopped mint just before serving, if desired.
4
Refrigerate until ready to serve.
5
Lamb:
6
Heat a grill to medium heat.
7
Combine the spices in a small bowl.
8
Stir in enough oil to make a paste and set aside.
9
Brush the lamb leg with some canola oil and season top side of the meat with the curry rub.
10
Let it sit at room temperature for 30 minutes.
11
Season the lamb with salt, to taste.
12
Put it on the grill, spice side down, and cook until slightly charred and a crust as formed.
13
At this point, flip the leg over, close the grill cover and cook to a medium-rare doneness.
14
Remove the meat from the grill to a cutting board, loosely tent it with foil and let it rest for 15 minutes.
15
Thinly slice the lamb, against the grain, and arrange the meat on a serving platter.
16
Serve with the raita.

439

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1/2 cups Greek yogurt, 2 tablespoons pomegranate molasses, 1/2 cup coarsely chopped cucumber, 1/4 teaspoon ground black pepper, and more.

Yes, Curry Crusted Leg of Lamb with Pomegranate Raita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curry Crusted Leg of Lamb with Pomegranate Raita

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