Spicy Garlic Lamb With Cucumber Raita Recipe

Name: Spicy Garlic Lamb With Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 about 1 1/2 pounds kirby cucumbers; 1 teaspoon salt; 2 cups plain low-fat yogurt; ½ cup loosely packed fresh mint leaves, chopped; 1 ½ teaspoons sugar; 1 tablespoon fennel seed; 1 tablespoon mustard seeds; 1 tablespoon cumin seed; 2 teaspoons salt; 1 teaspoon whole black peppercorn; 1 teaspoon dried thyme leaves; 3 whole cloves; 3 garlic cloves, crushed with garlic press; 2 tablespoons fresh lemon juice; 3 12 lbs boneless butterflied leg of lamb, trimmed; mint sprig, for garnish

Servings: persons

6 about 1 1/2 pounds kirby cucumbers
1 teaspoon salt
2 cups plain low-fat yogurt
½ cup loosely packed fresh mint leaves, chopped
1 ½ teaspoons sugar
1 tablespoon fennel seed
1 tablespoon mustard seeds
1 tablespoon cumin seed
2 teaspoons salt
1 teaspoon whole black peppercorn
1 teaspoon dried thyme leaves
3 whole cloves
3 garlic cloves, crushed with garlic press
2 tablespoons fresh lemon juice
3 12 lbs boneless butterflied leg of lamb, trimmed
mint sprig, for garnish

1
Prepare Cucumber Raita: With vegetable peeler, remove several strips of peel from each cucumber.
2
Cut each cucumber lengthwise in half; scoop out seeds.
3
Cut each half lengthwise in half, then crosswise into 1/2-inch-thick pieces.
4
In medium bowl, toss cucumbers with 1/4 teaspoon salt; let stand 10 minutes.
5
With hand, press cucumbers to remove as much liquid as possible; drain off liquid.
6
Stir in yogurt, mint, sugar, and remaining 3/4 teaspoon salt.
7
Cover and refrigerate until ready to serve or up to 6 hours.
8
Prepare Spiced Lamb: In spice grinder or coffee grinder, blend fennel, mustard, cumin, salt, peppercorns, thyme, and cloves until finely ground.
9
In small bowl, mix garlic and lemon juice with ground spices until blended.
10
Rub spice mixture over both sides of lamb.
11
Place lamb on hot grill rack over medium-low heat; cook 25 minutes for medium-rare or until desired doneness, turning lamb over once.
12
Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are cooked and place on cutting board.
13
Thinly slice lamb and arrange on platter; garnish with mint sprigs.
14
Serve with Cucumber Raita.

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 6 about 1 1/2 pounds kirby cucumbers, 1 teaspoon salt, 2 cups plain low-fat yogurt, ½ cup loosely packed fresh mint leaves, chopped, and more.

Yes, Spicy Garlic Lamb With Cucumber 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.

That's it — enjoy your meal!

Spicy Garlic Lamb With Cucumber Raita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions