Pat Whelan Butcher

Ingredients 
1 leg of Lamb, boned and butterflied
2 tablesp. curry paste
3 tablesp.olive oil
2-3 cloves garlic, chopped
1x 250g (10 oz) tub thick Greek- style yoghurt
3 tablesp. mint chopped
Salt and black pepper  
     
Serves 6-8  
 

A day ahead
Mix the curry paste with 2 tablesp. of the oil and the garlic, spread it over the lamb, cover and leave in the fridge overnight.

To roast or barbecue
Set the oven to Gas Mark 6, 200ºC (400ºF) / heat or light the barbecue.

To roast:
Heat a large pan, place the lamb on the hot pan, season and brown well on both sides then place on a roasting dish and cook for 45 mins. approx for pink lamb.
To barbecue: Place the lamb on the hot barbecue and cook for 20/25 minutes approx. on each side over a medium heat.

Dressing
Mix the yoghurt with 2 tablesp. mint, 1 tablesp. oil and seasoning.

To serve:
If you have roasted the lamb, boil up the pan juices with a tablesp. of redcurrant jelly (optional) and serve with the sliced lamb. Before carving sprinkle the last tablesp. mint over the lamb. Serve the dressing on the side. Also very good with the lamb are baby potatoes and vegetables roasted at the same time with olive oil and sea salt.

Next day Great cold with a baked potato and the last slices will make gourmet sandwiches.