Preparation Time : Marinate up to 24 hours
Cooking Time : 30 mins
Serves : 8 or more
Ingredients :
  • 3 to 4 1/2 Pound (1.5-2 kg) Leg of Lamb Boned, Butterflied and trimmed of most external fat
  • 1/2 - 1/2 cup Olive or Canola Oil
  • 1 pint Yogurt
  • 4-5 Garlic Cloves, crushed
  • 2 tablespoons Jamaican Curry Powder Mix (below)

Curry Powder Mix:

  • 1 tablespoon Mild Curry Mix
  • 1 tablespoon Ground Ginger
  • 1 tablespoon Freshly Ground Black Pepper
  • 1 tablespoon Sweet Paprika
  • 1 tablespoon Sugar
  • 2 tablespoons Salt (or to taste)
Directons :

Mix oil and yogurt in a bowl. Add the garlic and curry powder and blend well. In a plastic bag or well-covered dish rub marinade all over the chops. Marinate overnight in refrigerator. Let lamb come to room temperature for about 1 hour before grilling.

With the grill covered, cook the boneless, butterflied leg of lamb over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120° to 130°F (50° - 54°C) for rare to medium-rare - thinner parts will then be medium-rare to medium. Set the lamb aside, covered loosely with foil, for about 5 minutes before slicing diagonally and serving.