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Home » Dinner » Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt

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Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt

2014-11-03 by Samantha
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Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.

 Curry spiced leg of lamb, partially sliced in a serving dish with sides in background

I haven’t done a mini recipe in quite sometime … there’s one coming don’t fret to much. That being said, this dish is a stellar family meal. There’s some mild spice from the curry, freshness from the tomato and cilantro salsa, and the creamy cucumber greek yogurt salsa to tie it all together.

Curry spiced leg of lamb, spinach lentils, tomato salas and lemon yogurt on plate

We devoured this meal. It’s quick, simple, and very easy to make. My minis loved it too. They ate so much of this lamb it’s crazy.

Curry spiced leg of lamb, partially sliced in a serving dish

If you’re a vegetarian this dish would be just as tasty without the lamb and still packed with protein from the lentils and yogurt.

Carnivore or vegetarian I don’t think this dish can fail.

Curry spiced leg of lamb, spinach lentils, tomato salas and lemon yogurt on plates

This lamb recipe comes out medium-rare which we like. My kids like the meat more medium-rare than well done as the meat seems to be easier to chew when it’s closer to medium-rare.

Curry spiced leg of lamb, spinach lentils, tomato salas and lemon yogurt

How to cook leg of lamb and when is it done?

  • in the oven, searing before placing in the oven is not necessary
  • it takes around 25 minutes per pound / 454 grams
  • internal temperature of a medium-rare leg of lamb is 140° F
  • pierce the meatiest part of the leg with an instant read thermometer

Curry spiced leg of lamb, partially sliced in a serving dish

Here are a few more family recipes we really love over here:

  • Herby Lamb Meatballs
  •  Iraqi Eggs with Lamb
  • Lamb Salad Flatbread
5 from 2 votes
Curry spiced leg of lamb, spinach lentils, tomato salas and lemon yogurt on plates
Print
Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt
Prep Time
15 mins
Cook Time
40 mins
Resting Time for Lamb
10 mins
Total Time
55 mins
 

Indian-Spiced Lamb with Spinach Lentils, Salsa and Yogurt is a wonderful family meal that comes together fairly quickly and lets the oven do the heavy work with the leg of lamb.

Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Samantha
Ingredients
Leg of Lamb:
  • 1.5 kg (approx. 3 lbs) piece of boneless lamb shoulder (ask for a lean piece)
  • 1/3 cup store-bought curry sauce (I used Tikka Masala, although any curry sauce will do; use your favourite)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 1" piece of fresh ginger, peeled and finely grated
  • 4 cups (approx. 5 oz.) baby spinach leaves (or regular spinach leaves torn into bite size pieces)
  • 1 400 gr. (330 ml) can of lentils, rinsed and drained
  • 1/4 cucumber, finely chopped
  • 1/2 cup thick Greek yogurt
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, finely sliced
  • 1/2 tsp fine sea salt
  • 1/2 tsp fresh ground black pepper
Instructions
Lamb:
  1. Preheat oven to 475° F. Using a small sharp knife, score the bottom side of the lamb at 1″ intervals. Rub the lamb with the curry paste and season with salt and pepper. Place the lamb, skin side down, on an oven tray lined with parchment paper (or foil). Roast for 20 minutes. Turn and roast for another 20 minutes. (This makes the lamb medium-rare, if you like your lamb well done, add a few minutes per side).

Salsa:
  1. Toss to combine the cilantro, tomatoes, onion, 1/4 tsp salt and 1/4 tsp pepper in a bowl. Set aside.

Cucumber Yogurt:
  1. In a small bowl stir, cucumber pieces and yogurt together until well blended. Season with /4 tsp salt and 1/4 tsp pepper. 

Spinach Lentils:
  1. Heat the oil in a large non-stick frying pan over medium-heat. Add the garlic and ginger and cook, stirring, for 2-3 minutes. Add the spinach and cook for 30 seconds until just wilted. Add the lentils, stirring, until heated through.

Serving:
  1. Slice the lamb and serve with spinach lentils, salsa and yogurt.

Adapted from Donna Hay Magazine, Issue 75

 

Enjoy! xo

long collage of Indian Spiced Lamb with Spinach Lentils and Salsa

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Category: Dinner, Lamb

About Samantha

Mom of twins, a singleton, and wife to a hungry husband. The food demands that surround me, have pushed me to lead our food life more simply, nutritiously, and deliciously. It’s a good day when family, friends, and food intersect.

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Hi, I’m Samantha!

Thanks for coming by! I'm a mom with 3 young daughters, a wife, and a foodie trying to keep my head above water with simple, delicious, and nutritious food. Let me know if you have any questions or comments. I'd love to hear from you! Read More…

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