Grilled Yogurt-Marinated Leg of Lamb |
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Prep Time: 45 Minutes Cook Time: 435 Minutes |
Ready In: 480 Minutes Servings: 8 |
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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. Ingredients:
2 cups whole-milk yogurt, divided |
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 45 pound butterflied leg of lamb, opened like a book |
4 lemons, halved |
Directions:
1. 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.
2. Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 1015 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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