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.

Reviews & Comments 2

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  • ambus 12 years ago
    This looks and sounds wonderful!! Thanks!
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  • shirleyoma 12 years ago
    Once a year is about right, so expensive, love Lamb! This sounds soooooo good!
    Was this review helpful? Yes Flag

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