Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce
Smoky, spicy rubbed leg of lamb is grilled to perfection and served up with a creamy, fresh mint yogurt sauce. It's a delicious twist on a classic leg of lamb recipe for Easter!
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ingredients
- 3 Tbsp ancho chili powder
- 1 Tbsp paprika
- 1 Tbsp garlic powder
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 tsp salt
- 2 tsp pepper
- 2 tsp dried oregano
- 1 4 1/2 lb boneless leg of lamb opened flat and trimmed
Mint Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 cup mint leaves minced
- 2 cloves garlic minced
- 1 Tbsp fresh lemon juice
- 1/4 tsp cayenne pepper
- Salt and pepper
instructions
- In a medium bowl, combine ancho chili powder, paprika, garlic powder, ground coriander, ground cumin, salt, pepper and oregano. Stir together well.
- Rub the entire leg of lamb with the spice mixture evenly.
- Add to a large dish and cover with plastic wrap.
- Marinade for 3 hours or overnight in the refrigerator.
- When ready to cook, heat grill or large grill pan. Grill lamb for 15 minutes per side until medium rare, or the internal temperature reaches 130 degrees.
- Remove from heat. Let lamb rest for 15 minutes before slicing.
- Combine ingredients for mint yogurt sauce in a small food processor or blender until smooth. Serve with sliced lamb.