Best 9 Leg Of Lamb In A Spicy Yogurt Sauce Recipes

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Tantalize your taste buds with a culinary journey to the heart of the Mediterranean with our succulent Leg of Lamb in a Spicy Yogurt Sauce. This delectable dish is a symphony of flavors, expertly combining the richness of lamb with the vibrant tang of yogurt and a harmonious blend of spices. Indulge in the tender and juicy lamb, lovingly marinated in a tantalizing blend of garlic, ginger, cumin, and coriander, then slow-cooked to perfection. The accompanying spicy yogurt sauce adds a delightful layer of tanginess, complemented by the aromatic fragrance of fresh mint. As a delightful accompaniment, we present a refreshing Cucumber-Radish Salad, a crisp and vibrant medley of cucumbers, radishes, and zesty lemon-tahini dressing. For a delightful side dish, try our flavorful Jeweled Rice, a colorful and aromatic pilaf studded with nuts, dried fruits, and fragrant spices. And to end your meal on a sweet note, indulge in our delectable Pistachio Baklava, a phyllo pastry filled with a sweet and nutty pistachio filling, drizzled with a fragrant honey-rose syrup.

Here are our top 9 tried and tested recipes!

YOGURT-MARINATED ROAST LEG OF LAMB



Yogurt-Marinated Roast Leg of Lamb image

A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)

Provided by Paul Berglund

Categories     main-dish

Time P2DT4h

Yield 8 servings

Number Of Ingredients 12

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
  • Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
  • Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
  • After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
  • After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
  • Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
  • Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

LAMB SOUVLAKI WITH YOGURT-GARLIC SAUCE



Lamb Souvlaki with Yogurt-Garlic Sauce image

An easy Lamb Souvlaki recipe with Yogurt-Garlic Sauce. This dish, created by Jim Botsacos, executive chef at New York City's Molyvos restaurant, is a winner. It offers vitamins C and B6 and folate.

Provided by Jim Botsacos

Categories     Food Processor     Lamb     Low Fat     Yogurt     Grill/Barbecue     Self

Yield Makes 4 servings

Number Of Ingredients 16

2 tbsp extra-virgin olive oil
1 tbsp chopped fresh garlic
1 1/2 tsp oregano
3/4 tsp freshly ground black pepper
3/8 tsp kosher salt
3/4 lb lamb, cut from the leg into 12 equal-sized cubes
2 yellow bell peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
Yogurt-Garlic Sauce
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
3/4 cup nonfat Greek-style yogurt (such as Total brand)
1 tsp chopped fresh garlic

Steps:

  • For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, bell peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash color. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, broil on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yogurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.

GRILLED YOGURT-MARINATED LEG OF LAMB



Grilled Yogurt-Marinated Leg of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Marinate     Easter     Yogurt     Father's Day     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 4-5 pound butterflied leg of lamb, opened like a book
4 lemons, halved

Steps:

  • Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

LEG OF LAMB IN A SPICY YOGURT SAUCE



Leg of Lamb in a Spicy Yogurt Sauce image

This is delicious, I make this for special occasions, it also looks impressive. I do not find it too spicy just nicely spiced. A green vegetable and rice are good with this Raan masaledar!

Provided by PetsRus

Categories     Lamb/Sheep

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

5 -6 lbs leg of lamb
2 ounces blanched almonds
8 ounces onions, coarsely chopped
8 cloves peeled garlic
4 pieces ginger, approx 1 inch,peeled and coarsely chopped
4 fresh hot green chilies, coarsely chopped
20 fluid ounces plain yogurt
2 tablespoons ground cumin
4 teaspoons ground coriander
1/2 teaspoon cayenne pepper
3 1/2 teaspoons salt
1/2 teaspoon garam masala
6 tablespoons vegetable oil
1/2 teaspoon whole cloves
16 cardamom pods
2 inches cinnamon sticks
10 black peppercorns
4 tablespoons sultanas
1 ounce blanched split almonds or 1 ounce slivered almonds

Steps:

  • Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
  • Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
  • Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
  • The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
  • Stab the lamb all over, making good deep cuts.
  • Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
  • Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
  • Cover and refrigerate for at least 24 hours.
  • When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
  • Preheat the oven to 400 degrees F.
  • Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
  • Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
  • Remove the foil and bake for another 45 minutes or longer if you prefer.
  • During this time baste the meat regularly with the sauce.
  • Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
  • Bake for another 5-6 minutes.
  • Remove the dish from the oven; leave it a warm place for 15 minutes or so.
  • Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
  • Serve the leg on a platter with the sauce poured around it.

SPICE-RUBBED LEG OF LAMB WITH HARISSA YOGURT SAUCE



Spice-Rubbed Leg of Lamb with Harissa Yogurt Sauce image

Provided by Katie Lee Biegel

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 18

One 3- to 4-pound boneless leg of lamb, tied with butcher's twine
1 tablespoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/3 cup harissa (see Cook's Note)
3 tablespoons plain Greek yogurt
1 teaspoon honey
Kosher salt
3 tablespoons pomegranate seeds
2 tablespoons chopped fresh mint
3 scallions, white and light green parts only, thinly sliced
Good olive oil, for drizzling
Flakey sea salt

Steps:

  • For the lamb: Use paper towels to pat dry the leg of lamb. In a small bowl, combine the salt, cumin, cinnamon, allspice, ginger, black pepper and cayenne. Season all sides of the lamb with the spice mixture and place on a roasting rack in a roasting pan. Let sit at room temperature for 30 to 45 minutes or place in the refrigerator overnight and allow to sit at room temperature for 45 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Drizzle the lamb with the olive oil, then roast for 15 minutes. Reduce the oven temperature to 350 degrees F and bake until the internal temperature is 140 degrees F for medium, about 1 hour and 15 minutes more. Allow to rest before serving, 15 to 20 minutes, then slice.
  • For the sauce: Meanwhile, in a small bowl, mix the harissa, yogurt and honey. Season with salt. Refrigerate until serving.
  • For the optional garnish: Garnish with the pomegranate seeds, mint, scallions, good olive oil and sea salt if desired. Serve with the harissa yogurt sauce.

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE



Grilled Leg of Lamb With Yogurt-Mint Sauce image

I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.

Provided by Chabear01

Categories     Lamb/Sheep

Time 3h6m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 yellow onion, peeled and quartered
7 garlic cloves, peeled
2 tablespoons fresh rosemary, roughly chopped
1/2 cup lemon juice
2 1/2 teaspoons salt
2/3 cup olive oil
4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
1 red onion, peeled and thinly sliced
2 bunches radishes, rinsed and trimed
1/4 cup whole plain yogurt
1 garlic clove, minced
2/3 cup fresh mint leaves
1 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
3/4 cup whole plain yogurt, additional

Steps:

  • In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
  • Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
  • Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
  • Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
  • Yogurt-Mint Sauce:.
  • In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9

LAMB PITAS WITH YOGURT SAUCE



Lamb Pitas with Yogurt Sauce image

The spiced lamb in these stuffed pita pockets goes perfectly with cool cucumber and yogurt. It's like having your own Greek gyro stand in the kitchen. -Angela Leinenbach, Mechanicsville, Virginia

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 8 servings.

Number Of Ingredients 13

2 tablespoons olive oil
2 pounds lamb stew meat (3/4-inch pieces)
1 large onion, chopped
1 garlic clove, minced
1/3 cup tomato paste
1/2 cup dry red wine
1-1/4 teaspoons salt, divided
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 medium cucumber
1 cup plain yogurt
16 pita pocket halves, warmed
4 plum tomatoes, sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; brown lamb in batches. Transfer lamb to a 3- or 4-qt. slow cooker, reserving drippings in skillet., In drippings, saute onion over medium heat until tender, 4-6 minutes. Add garlic and tomato paste; cook and stir 2 minutes. Stir in wine, 1 teaspoon salt, oregano and basil. Add to lamb. Cook, covered, on low until lamb is tender, 6-8 hours., To serve, dice enough cucumber to measure 1 cup; thinly slice remaining cucumber. Combine diced cucumber with yogurt and remaining salt. Fill pita halves with lamb mixture, tomatoes, sliced cucumbers and yogurt mixture. Freeze option: Freeze cooled lamb mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 383 calories, Fat 11g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 766mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 3g fiber), Protein 31g protein. Diabetic exchanges

YOGURT-AND-HERB-CRUSTED LEG OF LAMB



Yogurt-and-Herb-Crusted Leg of Lamb image

In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h10m

Number Of Ingredients 9

2/3 cup extra-virgin olive oil
3 tablespoons minced garlic (from 6 cloves)
Coarse salt
4 teaspoons lemon zest and 2 tablespoons fresh juice (from 2 lemons), plus wedges for serving
1 1/2 cups fresh flat-leaf parsley leaves
1 1/2 cups panko breadcrumbs
1 1/2 cups plain Greek yogurt
2 tablespoons grainy mustard
1 boneless leg of lamb (4 1/2 pounds), trimmed of silver skin and butterflied

Steps:

  • Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
  • Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
  • Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE



Yogurt-Marinated Leg of Lamb With Cardamom and Orange image

This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup whole-milk yogurt
1/4 cup chopped fresh mint, plus more for garnish
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt, or to taste
2 teaspoons freshly ground black pepper

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
  • Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram

Tips:

  • Choose the right cut of lamb: A leg of lamb is a great choice for this recipe, as it is a relatively large cut that can be cooked for a long time. You can also use a shoulder of lamb, but it will need to be cooked for a shorter amount of time.
  • Marinate the lamb: Marinating the lamb in yogurt, spices, and herbs will help to tenderize it and give it a delicious flavor. You can marinate the lamb for as little as 30 minutes or for up to overnight.
  • Cook the lamb slowly: Lamb is a tough meat, so it needs to be cooked slowly in order to become tender. The best way to cook lamb is in a low oven or in a slow cooker.
  • Use a meat thermometer: The best way to ensure that the lamb is cooked to perfection is to use a meat thermometer. The internal temperature of the lamb should be 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, and 170 degrees Fahrenheit for well-done.
  • Let the lamb rest: After the lamb has been cooked, let it rest for 10-15 minutes before slicing and serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Leg of lamb in a spicy yogurt sauce is a delicious and easy-to-make dish that is perfect for a special occasion. The lamb is tender and flavorful, and the yogurt sauce is creamy and spicy. This dish is sure to impress your guests!

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