Curried Lamb Roast


  • 5 lb lamb roast
  • ¼ cup coconut milk
  • ¼ cup melted coconut oil
  • 1 large onion, diced
  • 6 cloves garlic, minced
  • 2 inch piece ginger, minced
  • 1 cup cilantro, chopped
  • 2 limes, juiced and zest
  • 2 tablespoons curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon cinnamon
  • 1-2 teaspoons salt

 Yogurt-Mint Sauce

  • 1 cup plain yogurt (can substitute sour cream)
  • ½ cup mint leaves (chopped)
  • ¼ teaspoon salt
  • ½ lime, juiced 


  1. Preheat oven to 300.
  2. Add all ingredients from the list beginning with onion and ending with salt (except yogurt-mint sauce ingredients) into a blender or food processor and mix.
  3. Slowly add coconut milk and oil until a paste is formed. Add additional coconut milk if it is too dry.
  4. Poke holes in the lamb roast with a fork or small knife.
  5. Coat the lamb roast with the paste.
  6. Roast for approximately 90-120 minutes or until the meat reaches an internal temperature of 145F (medium) to 165 (well done) at the thickest point. This is medium and you can safely eat it at cooler temperature, but this is our suggested temperature.
  7. Cover with aluminum foil and let rest for 20 min.
  8. While the lamb is resting, make the yogurt mint sauce by mixing the sauce ingredients in a small bowl.
  9. Slice and serve topped with the yogurt-mint sauce.