Recipe

Spicy Yogurt Lamb Roast Or Kebabs Recipe

	Notyourmomma / All my dishes 8 months, 3 weeks ago Once a year splurge with the boneless butterflied leg of lamb, more often on the menu when we use sirloin lamb chops in cubes. Marinade is best with the thickest yogurt, you can find. See my homemade yogurt post. Prep:240m Cook:40m Servings:10	Notyourmomm
	boned rolled lamb leg marinated worth effort notcheap noteasy

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Ingredients

1 butterflied boneless leg of lamb (4-5 lbs.)

3 cups of plain yogurt -see homemade yogurt-thickest brand

2 tbsp. of dark brown sugar

grated rind of one lemon

4 cloves of garlic minced

1 teaspoon of ground cumin

1 teaspoon of ground coriander

1 teaspoon of cayenne pepper or more if you care too! or you can sub crushed red pepper flakes

10-15 fresh mint leaves, rolled like a cigar and slivered

1/2 red onion slivered in thinnest possible pieces or one bunch of green onions minced

4 to 5 pinches of kosher salt

fresh ground black pepper

6 tablespoons of olive oil mixed with 3 tbsp. of lemon juice

4 large mature branches of rosemary, soaked in water

butcher's twine

Directions

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.

Not quite what you're looking for? See more Main Dish / Lamb

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Comments

shirleyoma 8 months, 3 weeks ago said:
Once a year is about right, so expensive, love Lamb! This sounds soooooo good!

ambus 8 months, 2 weeks ago said:
This looks and sounds wonderful!! Thanks!

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Alterations

notyourmomma 8 months, 3 weeks ago said:
Oops, folks, I forgot when we make this with the sirloin lamb chops, we just cube the lamb off the obne, reduce the yogurt by a cup, skip the oil and lemon juice, marinate in the yogurt, mint, garlic and honey for two hours at least and thread the lamb chunks on the wet rosemary stems (mature ones only to survive the grilling) only about 8 per side for medium lamb; turning once. I pre-drill if you may a hole in the lamb chunks with a metal skewer to make it easier for the rosemary to pass through the dense meat. I have stabbed myself with a skewer, please be careful it hurts.

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