Lamb with Curry Sauce

  • Yield: 6 to 8 servings

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


1/2cup dry sherry
1/2cup chopped pitted dates or seedless raisins
1tablespoon chopped crystallized ginger
1tablespoon chicken bouillon granules or 3 cubes
2tablespoons soy sauce
1/2teaspoon curry powder, or to taste
1/4teaspoon garlic salt, or to taste
1tablespoon 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

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