Butterflied Leg of Lamb Marinated in Yogurt and Mint
Enjoy the lavishly delicious taste of chicken curry at home with this easy-to-follow recipe. Bold spices like ginger, cumin, and curry powder add rich layers of flavor to succulent chicken coated in a creamy tomato-based sauce.
Adapted from this recipe here.
1 cup natural yoghurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large garlic cloves, minced, plus 1 large clove
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
1 (4 to 5 pound) butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic, crushed
Combine the yogurt, lemon juice, olive oil, scallions,
minced garlic, mint, thyme, lemon zest, pepper, and salt
in a large bowl and stir to mix. Rub the garlic clove over both
sides of the lamb and put the lamb in a shallow glass or
ceramic dish. Pour the marinade over the meat and turn it
several times to coat. Cover and refrigerate for 4 to 6 hours.
About 30 minutes before grilling, remove the meat from the refrigerator and let it come to
Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the
grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the
marinade, scrape off the excess marinade, and season both sides with salt and pepper.
Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on
Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the
olive oil and garlic mixture several times; continue brushing the lamb with the remaining
olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the
cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and
cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired
doneness. An instant-read thermometer inserted in the thickest part of the meat should
register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb
rest for about 10 minutes before slicing.