Barbecued Lamb With Spiced Mango Sauce

Prep Time
Cook Time
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"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 4 servings


  • Serving Size: 1 (270.9 g)
  • Calories 747.3
  • Total Fat - 76.7 g
  • Saturated Fat - 45 g
  • Cholesterol - 183.9 mg
  • Sodium - 681.5 mg
  • Total Carbohydrate - 16.8 g
  • Dietary Fiber - 3.9 g
  • Sugars - 9.1 g
  • Protein - 2.6 g
  • Calcium - 80 mg
  • Iron - 0.9 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.1 mg

Step 1

Using a sharp knife, cut 1cm-deep slits, about 2cm apart, across lamb skin and then season.

Step 2

Heat a lightly oiled, large, barbecue grill plate over a medium to high heat and add the lamb, skin-side down and cook for about 5 minutes on each side, or until browned.

Step 3

Reduce heat to low and close barbecue lid and cook for a further 3 to 4 minutes on each side for medium, or until cooked to your liking.

Step 4

Remove and rest, loosely covered with foil, for 10 minutes and then thickly slice.

Step 5

To make sauce, heat oil in a medium saucepan over medium heat and add onion and garlic and cook, stirring occasionally, until soft and then add curry powder and cook, stirring for 1 minute and then add remaining ingredients and bring to the boil and simmer for about 5 minutes, or until slightly thickened and season to taste.

Step 6

Spoon half of sauce over lamb and dollop with yoghurt and serve with remaining sauce and carrots tossed with shredded mint.

Tips & Variations

No special items needed.