Grilled Yogurt-Marinated Leg of Lamb

By nancytripp

by The Bon Appétit Test Kitchen

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

Details

Servings 8
Preparation time 45mins
Cooking time 480mins
Adapted from epicurious.com

Preparation

Step 1

Preparation

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.

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