Curried Leg Of Lamb With Cucumber-Yogurt Sauce

• 2 cups plain yogurt
• 1/4 cup chopped fresh cilantro
• 4 garlic cloves, minced
• 3 jalapeno peppers, seeded and minced
• 2 tablespoons curry powder
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons salt
• 1 (5- to 6-pound) leg of lamb, boned

1. Process first 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place lamb in a large shallow dish or heavy-duty zip-top plastic bag. Pour yogurt mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.
2. Remove lamb from marinade, discarding marinade. Place lamb on a rack in a roasting pan.
3. Bake at 425u0b0 for 25 minutes; reduce temperature to 350u0b0, and bake 1 hour and 25 minutes or until a meat thermometer inserted into thickest portion registers 145u0b0. Remove from oven, and let stand 15 minutes or until a meat thermometer registers 150u0b0 (medium-rare). Serve with Cucumber-Yogurt Sauce.

plain yogurt, fresh cilantro, garlic, peppers, curry powder, fresh ginger, ground coriander, salt

Taken from www.myrecipes.com/recipe/curried-leg-of-lamb-with-cucumber-yogurt-sauce (may not work)