Imagine a dish that transforms an ordinary dinner into an extraordinary culinary experience - our Grilled Leg of Lamb with Yogurt is exactly that magical recipe! Tender, juicy, and bursting with aromatic Middle Eastern flavors, this show-stopping main course will transport your taste buds to a world of rich, smoky deliciousness. Whether you're hosting a special gathering or simply craving a restaurant-quality meal at home, this leg of lamb will make you feel like a professional chef with just a few simple techniques.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Middle Eastern
Serves: 6 servings
Ingredients
- 1 leg of lamb (about 5-6 lbs)
- 1 cup plain yogurt
- 4 cloves garlic, minced
- 2 tablespoons cumin
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Remove the leg of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, which ensures even cooking.
- In a large mixing bowl, combine plain yogurt, minced garlic, cumin, olive oil, salt, and pepper to create a marinade. Whisk the ingredients until well blended.
- Pat the lamb dry with paper towels to remove excess moisture, which helps the marinade adhere better and promotes better browning.
- Place the lamb in a large non-reactive dish or resealable plastic bag, and pour the yogurt marinade over the meat. Ensure the lamb is completely coated, massaging the marinade into the surface.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
- Preheat your grill to medium-high heat, aiming for a temperature around 375-400°F. Prepare a two-zone heating setup with direct and indirect heat areas.
- Remove the lamb from the marinade, letting excess drip off. Discard the remaining marinade to prevent cross-contamination.
- Season the lamb again with additional salt and pepper if desired.
- Sear the lamb on the direct heat side of the grill for 3-4 minutes per side to create a beautiful golden-brown crust.
- Move the lamb to the indirect heat side of the grill, cover, and continue cooking. Use a meat thermometer to monitor internal temperature.
- Cook until the internal temperature reaches 135°F for medium-rare, approximately 60-75 minutes, depending on the size of the leg.
- Remove the lamb from the grill and let it rest on a cutting board, tented with aluminum foil, for 15-20 minutes. This allows the juices to redistribute throughout the meat.
- Slice the lamb against the grain into thin pieces and serve hot, optionally with additional yogurt sauce or fresh herbs as garnish.
Tips
- Temperature is Key: Always let your lamb come to room temperature before grilling to ensure even cooking.
- Marinate Overnight: The longer you marinate, the more intense and deep the flavors will be.
- Two-Zone Grilling: Create direct and indirect heat zones for perfect searing and controlled cooking.
- Use a Meat Thermometer: This is crucial for achieving your desired doneness without guesswork.
- Rest Your Meat: Letting the lamb rest after grilling allows juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: This technique guarantees the most tender, melt-in-your-mouth bites.Pro tip: Serve with a fresh mint yogurt sauce or a crisp Mediterranean salad to complement the rich lamb flavors!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 3g
Protein: 45g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 135mg
