Recipes

Recipe for Marinated Grilled Leg of Lamb, mid-eastern style

Marinated Grilled Leg of Lamb

Boned leg on Grill

Yogurt-Mint Marinated Grilled Leg of Lamb (middle-Eastern style)

– submitted by Rick and Janina Prociuk

Prep Time: 10 min  (more if leg needs to be deboned)
Inactive Prep Time: 8 hr 10 min
Cook Time: 1 hr 30 min
Serves: 8 servings

Ingredients
• 1 de-boned Leg of Lamb (approx. 5 pounds), trimmed of excess fat
• 5 cloves garlic, peeled and thinly sliced
• 2 cups Greek-style yogurt (regular yogurt, at least 3% butterfat)
• 1/2 cup fresh mint leaves
• 2 teaspoons ground cumin
• 3 to 5 dashes hot pepper sauce
• Salt and freshly ground black pepper

Directions
Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the mint, garlic, cumin and hot pepper sauce to a food processor and process until finely chopped. Add yogurt and mix by hand. Place the lamb on a large baking sheet. Make several shallow cuts into the skin side to allow marinate to seep in and rub the entire leg with the yogurt mixture. Cover or place in ziplock bag and refrigerate for at least 8 hours, or overnight.

Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

Use the marinade as a basting sauce while grilling. Rather than trust the cooking times above –except as a guide for done-ness– trust your instinct and the feel of the meat, checking with a meat thermometer from time to time.

We’ve used this recipe for over 40 years, and it was called Caucasian Lamb in our Russian Cooking book.(Bantam ed) c. early 70s Rick and Janina Prociuk

For lamb from Topsy Farms see https://topsyfarms.com/lamb. Or call the farm at 888 287-3157. Thanks to our friends and customers for this recipe.

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