Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce: A New Easter Tradition
Easter festivities call for a truly special meal, and this Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce is an unforgettable centerpiece that’s surprisingly easy to master. Imagine a succulent leg of lamb, expertly grilled or roasted, boasting a smoky, savory crust thanks to a vibrant ancho chili rub. This rich, flavorful meat finds its perfect counterpart in a tart, creamy, and wonderfully refreshing mint yogurt sauce, creating a harmony of tastes that will elevate your holiday dinner. Prepare to impress your guests and establish a delicious new Easter tradition for your family for many years to come!
Embracing Lamb for Your Easter Celebration
For many, Easter dinner traditions often revolve around classic choices like a grand honey-baked ham. While I appreciate a good brunch and the spirit of holiday gatherings, I must confess that a large, glazed ham has never truly appealed to my palate. Specifically, that particular flavor profile of a honey-baked ham. My preferences lean more towards savory, robust flavors, and while I can certainly enjoy a delicious ham and cheese sandwich or a vibrant Cuban sandwich, the centerpiece ham at Easter always left me searching for more.
It was this personal culinary quest that led me to explore alternatives for my own Easter celebrations once I reached adulthood and began hosting. The decision was clear: to move away from the traditional ham and introduce something new, exciting, and undeniably delicious to my holiday table. And that’s where the majestic leg of lamb entered the picture. Lamb, with its rich flavor and tender texture, felt like a much more fitting and satisfying choice for a special occasion like Easter. It offered a sophisticated yet comforting element that was a welcome change from the usual.
The Irresistible Ancho Chili Rub: A Flavor Revelation
When it comes to preparing a leg of lamb, the seasoning is paramount, and this ancho chili rub is truly a game-changer. Ancho chilis, which are dried poblano peppers, bring a unique flavor profile that is both smoky and earthy, with a mild, fruity heat. This isn’t about overwhelming spice; it’s about depth and warmth. When combined with other aromatic spices like paprika, garlic powder, ground coriander, cumin, oregano, salt, and pepper, it creates a robust blend that adheres beautifully to the lamb.
The magic happens when this rub meets the heat of the grill or oven. The spices caramelize, forming an incredibly savory and slightly crispy crust on the exterior of the meat. This crust locks in the juices, ensuring that every slice of lamb is tender, moist, and infused with an irresistible smoky flavor. It’s a texture and taste sensation that sets this lamb dish apart, transforming a simple leg of lamb into an extraordinary culinary experience that guests will rave about.
Sourcing the Perfect Cut: Tips for Quality Lamb
The foundation of any great lamb dish begins with selecting high-quality meat. I always make it a point to visit a reputable butcher, and for me, that’s often Tony’s Market. They consistently offer an impressive selection of meats, including more specialized cuts like a leg of lamb. What I appreciate most about them isn’t just their stock, but their exceptional service. They are always incredibly helpful in preparing the meat exactly how I need it, whether it’s boning, trimming, or simply ensuring I get the perfect amount for my recipe.
While some enjoy the art of butchering, I confess it’s not a skill I’ve fully embraced. Having a trusted market that can handle all the intricate prep work for me, without an exorbitant cost, is invaluable. This allows me to focus on the joy of cooking and the creation of delicious flavors, knowing that the quality of my core ingredient is top-notch. Furthermore, Tony’s Market is a full-service grocery, making it a convenient one-stop shop for all my holiday meal ingredients, including their fantastic ground ancho chili powder!
The Refreshing Counterpoint: Mint Yogurt Sauce
Once you have your perfectly prepped leg of lamb and your aromatic ancho chili rub ready, the rest of this recipe comes together with surprising ease. The process involves thoroughly rubbing the meat with the spice mixture, allowing it to marinate to infuse those deep flavors, and then cooking it to tender perfection. But what truly elevates this dish is the vibrant and tangy mint yogurt sauce.
The creamy Greek yogurt provides a cool, rich base, while fresh minced mint leaves add a burst of herbaceous freshness that is a classic pairing with lamb. A touch of minced garlic introduces a subtle pungency, and fresh lemon juice provides a zesty brightness that cuts through the richness of the meat. Finally, a hint of cayenne pepper adds just a whisper of heat, complementing the ancho chili rub without competing with it. Whisked together, this sauce is smooth, flavorful, and incredibly refreshing. When drizzled generously over slices of the grilled lamb, it creates a sensational balance of smoky, spicy, savory, and fresh notes that will delight every palate. This combination truly makes for an Easter dinner that everyone will fall in love with, promising a culinary experience that is both sophisticated and deeply satisfying.
Grilling vs. Roasting: Achieving Perfect Doneness
While the recipe instructions primarily focus on grilling, which imparts a wonderful smoky flavor and charred crust, you absolutely have the option to roast this magnificent leg of lamb if a grill isn’t available or if you prefer an oven method. For roasting, simply preheat your oven to 425 degrees Fahrenheit (220°C). Place the rubbed lamb in a roasting pan and cook for approximately 25 to 30 minutes, or until the internal temperature reaches your desired level of doneness. For a medium-rare lamb, aim for an internal temperature of 130-135°F (54-57°C) before resting; it will continue to rise a few degrees. For medium, target 135-140°F (57-60°C). Always use a meat thermometer for accurate results.
Regardless of your cooking method, the key to tender, juicy lamb is allowing it to rest after cooking. This crucial step allows the meat fibers to relax and the juices to redistribute evenly throughout the roast. Tent the lamb loosely with foil and let it rest for at least 15 minutes before carving. This simple step will ensure your lamb is incredibly moist and flavorful, making every bite a delight.
Completing Your Easter Feast
This Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce stands proudly as a holiday centerpiece, but a truly memorable Easter dinner is rounded out with thoughtful accompaniments. Consider serving this lamb with roasted asparagus, creamy mashed potatoes, a fresh spring salad, or even some fluffy couscous to soak up the delicious juices and sauce. And, of course, no Easter meal is complete without a delightful dessert. If you’re looking for an extra treat, be sure to indulge in these moist Easter brownies for a sweet finish to your spectacular meal!
Disclosure: This post is sponsored by Tony’s Market! While I was compensated and given product in exchange for this post, as always, all opinions and the recipe are my own. Thanks for supporting the brands that support Cake ‘n Knife!
table of contents
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Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce
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
- 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
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In a medium bowl, combine ancho chili powder, paprika, garlic powder, ground coriander, ground cumin, salt, pepper and oregano. Stir together well.
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Rub the entire leg of lamb with the spice mixture evenly.
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Add to a large dish and cover with plastic wrap.
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Marinade for 3 hours or overnight in the refrigerator.
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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.
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Remove from heat. Let lamb rest for 15 minutes before slicing.
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Combine ingredients for mint yogurt sauce in a small food processor or blender until smooth. Serve with sliced lamb.
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