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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 20 2018

Big Meat - Grilled Yogurt-Marinated Leg of Lamb

    2 cups whole-milk yogurt, divided
    1 teaspoon plus 3 1/2 tablespoons Mediterranean 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

Mix 1 cup yogurt, 1 teaspoon Mediterranean 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 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 yogurt sauce.