Grilled Yogurt-Marinated Leg of Lamb

By á-25087

Let the yogurt work its marinade magic overnight. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.

Ingredients

• 2 cups whole-milk yogurt, divided
• 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
• 5 large garlic cloves, minced, divided
• 1 teaspoon kosher salt plus more for seasoning
• 1 teaspoon freshly ground black pepper plus more for seasoning
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 4–5 pound butterflied leg of lamb, opened like a book
• 4 lemons, halved
• Tabil Spice Blend
• 3 tablespoons coriander seeds
• 1 1/2 tablespoons cumin seeds
• 1 tablespoon caraway seeds
• 1/2 tablespoon crushed red pepper flakes

Preparation

Step 1

Tabil Spice Blend
Finely grind coriander seeds, cumin seeds, caraway seeds, and crushed red pepper flakes in a spice mill.


Mix 1 cup yogurt, 1 teaspoon 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 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon 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, 10–15 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.