Title: Grilled Yogurt-Marinated Leg Of Lamb
Categories: Lamb/mutton, Dairy, Citrus
Yield: 8 Servings
2 c Whole-milk yogurt; divided
3 1/2 tb Tabil Spice Blend; +1 ts
5 cl Garlic; minced, divided
1 ts Kosher salt; + more for
- seasoning
1 ts Fresh ground black pepper; +
- more for seasoning
1/4 c Extra-virgin olive oil
2 tb Fresh lemon juice
5 lb Butterflied leg of lamb;
- opened like a book
4 Lemons; halved
Finely grind coriander seeds, cumin seeds, caraway seeds, and
crushed red pepper flakes in a spice mill.
Do Ahead:
Can be made 1 month ahead. Store airtight at room temperature.
Let the yogurt work its marinade magic overnight in this stunning
main course. Look for a small butterflied boneless leg of lamb at
your supermarket, or ask your butcher to butterfly one for you.
Yogurt Marinade:
Mix 1 cup yogurt, 1 ts Tabil Spice Blend, and 1 minced garlic clove
in a small bowl. Season to taste with salt and pepper. Cover and
chill.
Whisk remaining 1 cup yogurt, remaining 3-1/2 tb Tabil Spice Blend,
4 minced garlic cloves, 1 ts salt, 1 ts pepper, oil, and lemon
juice in a large bowl. Add lamb; turn to coat. Cover and chill
overnight, turning occasionally.
Prepare grill to medium-high heat. Season lamb with salt and
pepper. Grill until meat is cooked to desired doneness, 10 to
15 minutes per side for medium-rare. Let rest 10 minutes.
Meanwhile, grill lemon halves, cut side down, until charred, about
5 minutes. Thinly slice lamb against the grain and arrange on a
platter; garnish with lemons. Serve with reserved yogurt sauce.
