Yogurt Marinated Leg of Lamb – A Taste of North African Sunshine

The scent of charcoal smoke mingling with exotic spices, the slow, tantalizing sizzle of lamb over open flames – these are memories etched deep in my culinary soul. I recall one particular summer evening, far from home, where a humble leg of lamb, transformed by a creamy yogurt marinade, became the star of an impromptu feast. The air thrummed with laughter and conversation, and as the perfectly charred lamb was carved, revealing its succulent, spiced interior, I understood the magic of this North African preparation. It’s a dish that speaks of warmth, hospitality, and the ancient traditions of the desert, a testament to how simple ingredients can be elevated to something truly extraordinary.

Recipe Overview

• Prep Time: 20 minutes
• Marinating Time: 48 hours
• Cook Time: 30 minutes
• Total Time: 48 hours 50 minutes
• Servings: 6
• Yield: 1 Leg of Lamb
• Dietary Type: Gluten-Free

Ingredients

The beauty of this North African lamb dish lies in its simplicity, relying on a handful of potent spices and the tenderizing magic of yogurt.

• 3 – 4 lbs leg of lamb, partly boned (butterfly cut is ideal)
• 2 lemons, juice of
• Salt, to taste
• Pepper, to taste
• 2 teaspoons cumin seeds
• 1 teaspoon coriander seed
• 1 teaspoon black peppercorns
• 2 cloves (garlic)
• 1 cinnamon stick, short (about 2 inches)
• 15 ounces unsweetened plain yogurt

Equipment Needed

While this recipe is primarily for the grill, having a few key tools will ensure success.

• Large, close-fitting container or resealable bag for marinating
• Small pan for toasting spices
• Spice grinder or food processor
• Mixing bowl
• BBQ grill
• Tongs
• Carving knife and fork

Instructions

The secret to this incredibly tender and flavorful lamb lies in its long, patient marination. This isn’t a dish for the last minute, but the reward – melt-in-your-mouth lamb infused with complex spices – is well worth the wait.

1. Prepare the Lamb: Two days before you plan to cook your lamb outdoors on the BBQ, begin by preparing the meat. Ask your butcher to make a butterfly cut along the bone of the leg of lamb, or if you’re comfortable, you can do this yourself. This technique essentially opens up the leg to allow for more even cooking and better marinade penetration.
2. Initial Marinade (Day 1): Place the butterfly-cut leg of lamb into a close-fitting container. Pour the juice of the 2 lemons over the lamb, ensuring it coats the meat. Sprinkle generously with salt. Cover the container tightly or seal the bag and chill in the refrigerator for 24 hours. This first day of marination begins the tenderizing process and infuses the lamb with a subtle citrus brightness.
3. Toast and Grind Spices: The following day, it’s time to awaken the aromatics of your spice blend. In a small pan, toast the cumin seeds, coriander seed, black peppercorns, and the cinnamon stick over low heat. Stir continuously for 2 to 3 minutes, or until you can smell their rich, heavy aroma intensifying. Be careful not to burn them. Once toasted, remove from heat and let them cool slightly. Then, grind these toasted spices as finely as possible using a spice mill or a food processor. The finer the grind, the more readily the flavors will meld into the marinade.
4. Create the Marinade: In a clean mixing bowl, combine the 15 ounces of unsweetened plain yogurt with the finely ground spices. Add the 2 cloves of garlic, minced or finely grated, and season with a little more salt and pepper to your preference. Mix thoroughly until you have a smooth, fragrant marinade.
5. Second Marinade (Day 2): Remove the lamb from the refrigerator and wipe away any excess juices from the container. Spoon about half of the yogurt marinade into the bottom of the container, creating a bed for the lamb. Lay the lamb onto this marinated base. Then, spoon the remaining marinade over the top of the lamb, ensuring that all surfaces of the meat are completely coated. Cover again and chill for a further 24 hours. This extended marination period is crucial for allowing the yogurt to work its magic, tenderizing the lamb and infusing it with the complex spice flavors.
6. Bring to Room Temperature: At least 2 hours before you plan to cook the lamb, remove it from the refrigerator. This allows the meat to come to room temperature, which is essential for even cooking on the grill.
7. Prepare the BBQ: Light your BBQ an hour before you intend to cook. You want to ensure you have a good bed of hot coals, providing consistent heat for grilling.
8. Grill the Lamb: Brush off the excess marinade from the lamb – you’ll want to discard this used marinade. Sprinkle the outside of the meat with a little fresh seasoning (salt, pepper, and perhaps a pinch of your freshly ground spice blend if you have any left).
9. First Side Cook: Carefully lay the seasoned lamb onto the grill grates, seasoned side down. Position it about 8 to 10 inches from the coals. Leave the lamb untouched to cook for 15 minutes. This initial period allows for a beautiful sear and the development of char.
10. Second Side Cook: While the first side is cooking, season the upper surface of the lamb with salt and pepper. Once the 15 minutes are up, carefully turn the lamb over. Cook this seasoned side for another 15 minutes.
11. Rest the Lamb: Once both sides have had their cooking time, remove the lamb from the grill. Set it aside to rest for 10 minutes before carving. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring a tender and moist final product.
12. Carve and Serve: After resting, carve the lamb across the grain in thick slices. This will maximize tenderness. Serve immediately with your favorite North African accompaniments.

Expert Tips & Tricks

• The Butcher is Your Friend: Don’t hesitate to ask your butcher to butterfly the leg of lamb for you. It’s a common request and saves you a potentially tricky step.
• Spice Aroma is Key: When toasting your spices, the aroma is your guide. Don’t over-toast, as burnt spices will turn bitter. A fragrant, warm scent is perfect.
• Yogurt Power: Full-fat, plain yogurt is best for marination. Its acidity and fat content work together to break down tough muscle fibers, resulting in incredibly tender meat.
• Grill Control: The 8-10 inch distance from the coals is a guideline. You may need to adjust based on the heat of your BBQ. The goal is a good sear without burning the exterior before the interior is cooked.
• Rest is Best: Do not skip the resting period! This is as important as the cooking itself for a juicy roast.

Serving & Storage Suggestions

This magnificent Yogurt Marinated Leg of Lamb is best served hot off the grill. Its robust flavors pair beautifully with a warm chickpea salad or a vibrant couscous salad. Complement the richness of the lamb with simple, refreshing elements like thin slices of cucumber, ripe tomato, and crisp salad greens.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a covered dish in a low oven (around 300°F / 150°C) with a splash of water or broth to prevent drying out.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	510.8 kcal
Calories from Fat		59%
Total Fat	33.4 g	51%
Saturated Fat	14.8 g	73%
Cholesterol	161.9 mg	53%
Sodium	166 mg	6%
Total Carbohydrate	5.5 g	1%
Dietary Fiber	0.4 g	1%
Sugars	4 g	15%
Protein	45.1 g	90%

Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While this recipe is a classic for a reason, you can certainly adapt it to your preferences.

• Spice Blend: Feel free to experiment with other warming spices common in North African cuisine, such as a pinch of turmeric for color and earthiness, or a touch of cayenne pepper for a subtle heat.
• Herbaceous Notes: For an added layer of freshness, consider adding a few sprigs of fresh rosemary or thyme to the marinade.
• Yogurt Alternatives: If you’re looking for a dairy-free option, a thick, unsweetened coconut yogurt can be used, though it will impart a slightly different flavor profile.

FAQs

Q: Why does the lamb need to marinate for two days?
A: The extended marination period allows the acidity from the lemon juice and the enzymes in the yogurt to tenderize the lamb thoroughly, while also deeply infusing it with the aromatic spices.

Q: Can I use boneless lamb for this recipe?
A: While the recipe specifies a partly boned leg for ideal grilling, a boneless leg can be used, though you might need to adjust the cooking time slightly and ensure it’s tied to maintain its shape.

Q: What if I don’t have a BBQ grill?
A: You can achieve a similar result by roasting the lamb in a preheated oven at 375°F (190°C) for approximately 1 hour to 1 hour 15 minutes for medium-rare, or until it reaches your desired internal temperature. You may want to sear it in a hot pan first to mimic the char.

Q: How can I tell if the lamb is cooked to my liking?
A: The most accurate way is to use a meat thermometer. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, 135-140°F (57-60°C). Always remember the temperature will rise a few degrees as it rests.

Q: Is it okay to leave the marinade on the lamb while grilling?
A: No, it’s best to brush off the excess marinade and discard it. Leaving too much on can cause the lamb to burn on the grill, and the yogurt-based marinade isn’t ideal for direct high heat.

Final Thoughts

This Yogurt Marinated Leg of Lamb is more than just a recipe; it’s an invitation to slow down, to embrace a traditional cooking method, and to create a memorable culinary experience. The journey from raw ingredient to tender, spice-kissed perfection is a rewarding one. I encourage you to gather your ingredients, fire up that grill, and let the intoxicating aromas transport you to the vibrant markets and sun-drenched landscapes of North Africa. Don’t hesitate to share your culinary adventures and any delightful twists you discover along the way. Enjoy this taste of the Mediterranean – it’s truly a feast for the senses.