Spicy Yogurt Lamb Roast Or Kebabs
From notyourmomma 16 years agoIngredients
- 1 butterflied boneless leg of lamb (4-5 lbs.) shopping list
- 3 cups of plain yogurt -see homemade yogurt-thickest brand shopping list
- 2 tbsp. of dark brown sugar shopping list
- grated rind of one lemon shopping list
- 4 cloves of garlic minced shopping list
- 1 teaspoon of ground cumin shopping list
- 1 teaspoon of ground coriander shopping list
- 1 teaspoon of cayenne pepper or more if you care too! or you can sub crushed red pepper flakes shopping list
- 10-15 fresh mint leaves, rolled like a cigar and slivered shopping list
- 1/2 red onion slivered in thinnest possible pieces or one bunch of green onions minced shopping list
- 4 to 5 pinches of kosher salt shopping list
- fresh ground black pepper shopping list
- 6 tablespoons of olive oil mixed with 3 tbsp. of lemon juice shopping list
- 4 large mature branches of rosemary, soaked in water shopping list
- butcher's twine shopping list
How to make it
- Have your butcher bone and butterfly a small leg of lamb.
- Drain yogurt if using a thinner brand in a coffee filter lined strainer.
- You want it as thick as possible.
- Add lemon rind, garlic, brown sugar, cumin, coriander, cayenne, mint leaves and red onion with a pinch of salt and a few grinds of black pepper to the drained yogurt.
- Spread this mixture over the inside of the butterflied leg of lamb.
- Roll tightly into a roast form and tie with butcher's twine crosswise and lengthwise to hold in shape.
- Rub the outside with olive oil and lemon juice seasoned with salt and fresh ground pepper.
- Put in a large bowl and cover with plastic wrap for 4 hours.
- Bring to room temperature while you prepare your fire.
- Barbecue over medium hot heat for 15 minutes per side. I only count three sides because I usually tie it so crookedly it rolls over. So I count it as a tri-tip lamb roast about 36-40minutes. Throw the wet rosemary on the coals to smoke and flavor the lamb as it roasts. Use an instant read thermeter and take if off the fire when it reaches 140-145 degrees. 135 degrees if you like a pinker rare to medium rare. There is some carryover cook time while it rests. Tent with foil.
- Let rest 15 minutes for the juices to redistribute and slice and serve.
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