Grilled Yoghurt Marinated Lamb Leg
/Recipe by Diana Chan
Serves: 8
Prep Time: 20 minutes (plus overnight marination)
Cook Time: 40 minutes
Ingredients
Lamb and Marinade
2 kg Coles butterflied leg of lamb
1 cup Jalna Farm to Pot Greek Yoghurt
5 garlic cloves, minced
¼ cup Squeaky Gate extra virgin olive oil
2 tbs fresh lemon juice
4 lemons, halved
Coles Sea salt and pepper, to season
Spice Blend
1 tsp Coles ground cumin
1 tsp Coles ground coriander
1 tsp Coles caraway seeds
1 tsp red pepper flakes
Yoghurt Sauce
1 cup Jalna Farm to Pot Greek Yoghurt
1 tsp spice blend
Method
To marinate the lamb, whisk 1 cup yoghurt with 1 tsp spice blend, 4 minced garlic cloves, 1 tsp salt, 1 tsp pepper, olive oil, and lemon juice in a large bowl. Add the lamb and turn to coat. Cover and refrigerate overnight, turning occasionally.
To prepare the yoghurt sauce, combine 1 cup yoghurt with 1 tsp spice blend. Mix well and set aside.
Preheat the grill to medium-high heat. Season the marinated lamb with salt and pepper. Grill for 10–15 minutes per side for medium-rare or until cooked to your preference. Let the lamb rest for 10 minutes before slicing.
Place the halved lemons cut side down on the grill and cook until charred, about 5 minutes.
Thinly slice the lamb against the grain and arrange on a platter. Garnish with grilled lemons and parsley, and serve with the reserved yoghurt sauce.
