Lamb with Curry Sauce

  • Yield 6 to 8 servings

Flavorful seasonings make this meal a winner.

"My husband's parents did not like turkey, so we had lamb for Thanksgiving."


1/2 cup dry sherry
1/2 cup chopped pitted dates or seedless raisins
1 tablespoon chopped crystallized ginger
1 tablespoon chicken bouillon granules or 3 cubes
2 tablespoons soy sauce
1/2 teaspoon curry powder, or to taste
1/4 teaspoon garlic salt, or to taste
1 tablespoon olive oil
3 to 3 1/2 pounds whole lamb leg roast
Parsley, optional


  1. Preheat the oven to 350 degrees F.
  2. Combine the sherry, dates, ginger, bouillon, soy sauce, curry, garlic salt, and 3 tablespoons water in a small bowl; mix well.
  3. Heat the olive oil in a large skillet over medium heat. Add the lamb and brown on all sides. Place the lamb in a Dutch oven on a wire rack. Pour the sherry mixture over the lamb, cover tightly, and bake 1 hour and 15 minutes or until the internal temperature reaches 165 degrees F., basting frequently with the sherry mixture.
  4. Remove the lamb from the oven. Place on a cutting board and let stand 10 minutes before slicing. Slice the lamb and arrange on a serving platter.
  5. Skim the fat from the pan liquids and pour the sauce evenly over all. Garnish with parsley, if desired.

Helen Hough, Rockport, Texas



Get every new post delivered to your Inbox.

Join 262 other followers