Created by ImPat on January 25, 2020
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.