Grilled Yoghurt-Marinated Leg of Lamb

Ingredients for Grilled Yoghurt-Marinated Leg of Lamb

• 475ml whole-milk yoghurt, 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

• 60ml olio extravergine di oliva

• 2 tablespoons fresh lemon juice

• 1 4-2.3kg butterflied leg of lamb, opened like a book

• 4 lemons, halved

Mix 150g yoghurt, 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 150g yoghurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 teaspoon 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 yoghurt sauce.

Avvertenza

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