Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce: Your Ultimate Easter Dinner Recipe
This year, elevate your Easter celebration with a dish that’s both deeply flavorful and surprisingly simple to prepare: Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce. Imagine a succulent leg of lamb, generously coated in a smoky, mildly spicy ancho chili rub, grilled to perfection to form a savory, irresistible crust. Paired with a bright, tangy, and creamy mint yogurt sauce, this meal transcends expectations, promising to become a cherished new tradition at your holiday table for years to come. It’s a show-stopping main course that combines bold flavors with an elegant presentation, perfect for impressing your guests without the stress.
Crafting New Easter Traditions: From Ham to Flavorful Lamb
For many years, my family’s Easter dinner tradition revolved around a honey-baked ham and an extensive brunch spread. While I have always appreciated a good brunch, I must confess, honey-baked ham was never my favorite. There’s a distinct difference between a delicious ham and cheese sandwich or a flavorful Cuban sandwich, and a giant, sweet-glazed ham. My palate simply gravitated away from the latter, leaving me searching for a more exciting and enjoyable main course for our springtime festivities.
It wasn’t until I reached adulthood and began hosting Easter dinner myself that I felt empowered to forge new culinary paths. That’s when I joyfully made the switch from the traditional ham to a much more appealing and undeniably tastier centerpiece: a perfectly prepared leg of lamb. This decision marked the beginning of a delicious new era for my Easter meals, allowing me to explore flavors and preparations that truly excited me and my guests. And this particular Ancho Chili Rubbed Leg of Lamb quickly became a runaway favorite.
The Irresistible Ancho Chili Rub: A Flavor Revelation
The secret to this lamb’s incredible flavor lies in the ancho chili rub. Ancho chilies are dried poblano peppers, known for their deep, smoky, slightly fruity flavor with a mild heat that builds subtly. When ground into a powder and combined with other aromatic spices, it creates a seasoning that is truly mind-blowing. This rub isn’t just about adding flavor to the surface; it transforms the entire cooking experience.
As the lamb cooks, especially on the grill, this magnificent rub forms a beautiful, crispy, and intensely smoky crust. This crust acts as a protective layer, sealing in the lamb’s natural juices while imparting an unparalleled depth of flavor. The combination of smoky ancho, aromatic garlic, earthy cumin, and fragrant oregano creates a complex profile that perfectly complements the rich taste of lamb. The gentle heat from the chili powder adds an exciting kick without overpowering the delicate meat, making it appealing to a wide range of palates.
Sourcing the Perfect Cut of Lamb
Finding high-quality meat is paramount for any exceptional dish, and this leg of lamb is no exception. For unique cuts like a boneless leg of lamb, I consistently turn to Tony’s Market. Their commitment to quality and customer service is unmatched. Not only can I always rely on them to have exactly what I’m looking for in stock, but their knowledgeable staff are also incredibly helpful.
They are always ready to expertly prep the meat, whether it’s butterflying a boneless leg or trimming it to the precise amount I need. I haven’t quite caught the “butchering bug” myself, so I am incredibly grateful for a market where I can depend on skilled butchers to handle all the preparation without an exorbitant cost. This allows me to focus on the joy of cooking, knowing I’m starting with the best possible ingredients.
Beyond their excellent meat selection, Tony’s Market offers so much more, making it a true one-stop shop. You can gather all your ingredients in a single trip, saving precious time on your day off. And yes, their ground ancho chili powder is my absolute favorite for this recipe, ensuring that authentic, deep flavor!
Effortless Preparation for a Gourmet Meal
Despite its gourmet appearance and complex flavors, this lamb recipe is remarkably easy to prepare once you have your perfect cut of meat. The process involves just a few straightforward steps: simply rub the lamb generously with the homemade spice blend, allow it to marinate to infuse maximum flavor, and then grill it to your desired doneness. The marinade time is crucial here; letting the lamb rest with the rub allows the flavors to truly penetrate the meat, ensuring every bite is packed with deliciousness.
While the lamb is cooking or resting, you can quickly whip up the creamy mint yogurt sauce. This vibrant sauce provides a refreshing counterpoint to the rich, spicy lamb. Once the lamb is sliced, dollop the cool, tangy sauce over each serving, and BOOM – you’ve got an Easter dinner that will captivate everyone at the table and leave them asking for the recipe!
Grill or Roast: Achieving Perfection
While grilling imparts that distinct smoky crust we adore, don’t worry if you don’t have a grill handy or if your grill pan isn’t large enough for a whole leg of lamb. This recipe is wonderfully versatile and can be easily adapted for oven roasting. For roasting, preheat your oven to 425 degrees Fahrenheit (220°C) and roast the lamb for approximately 25 to 30 minutes, or until the internal temperature reaches your ideal doneness. For medium-rare lamb, aim for an internal temperature of 130-135°F (54-57°C) before resting. Remember, the lamb will continue to cook slightly after it’s removed from the heat.
Regardless of your cooking method, resting the lamb after it comes off the heat is a crucial step. Tent it loosely with foil and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in an incredibly tender and moist final product. Skipping this step can lead to dry, less flavorful lamb.
The Cooling Contrast: Mint Yogurt Sauce
The vibrant Mint Yogurt Sauce is not just an accompaniment; it’s an essential component that elevates this entire dish. The creamy Greek yogurt provides a cooling, tangy base, perfectly contrasting the smoky heat of the ancho chili rub. Fresh mint leaves add an invigorating herbaceousness, while minced garlic contributes a subtle pungent depth. A squeeze of fresh lemon juice brightens all the flavors, and a tiny pinch of cayenne pepper in the sauce adds a playful whisper of heat, tying it all back to the lamb’s rub.
To prepare the sauce, simply combine all the ingredients in a small food processor or blender until it reaches a smooth, luscious consistency. This can be made ahead of time and stored in the refrigerator, allowing you to focus on the lamb closer to serving. The sauce is not only delicious with lamb but also fantastic with grilled chicken, roasted vegetables, or as a dip.
Make Your Easter Dinner Unforgettable
This Ancho Chili Rubbed Leg of Lamb with Mint Yogurt Sauce is more than just a meal; it’s an experience. It’s a bold and exciting departure from conventional holiday fare, offering a unique blend of flavors that will delight and surprise your guests. For a truly complete Easter feast, consider pairing this succulent lamb with roasted asparagus, creamy mashed potatoes, or a vibrant quinoa salad. And, of course, no Easter dinner is complete without a delightful dessert. If you’re making this flavorful lamb for Easter, be sure to round off your meal with these moist Easter brownies for a sweet ending!
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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