Best 6 Yogurt Marinated Roast Leg Of Lamb Recipes

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Indulge in a culinary journey with our Yogurt Marinated Roast Leg of Lamb, a dish that tantalizes the taste buds with its tender meat and aromatic flavors. This succulent leg of lamb is marinated in a delightful yogurt mixture, infusing it with a symphony of tangy, savory, and herbaceous notes. The slow roasting process ensures that the meat remains moist and fall-off-the-bone tender, while the crispy outer layer adds a delightful textural contrast. Accompanying this main course is a medley of delectable recipes, including a refreshing cucumber and mint salad that provides a cool and crisp balance to the richness of the lamb. For a flavorful accompaniment, try the roasted red pepper and feta dip, a vibrant and tangy spread that pairs perfectly with pita bread or crackers. And to satisfy your sweet cravings, indulge in the decadent chocolate mousse, a velvety and rich dessert that will leave you wanting more. Embark on this culinary adventure and create a memorable dining experience with our Yogurt Marinated Roast Leg of Lamb and its accompanying recipes.

Here are our top 6 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.

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.

BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT



Butterflied Leg of Lamb Marinated in Yogurt and Mint image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 14

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large garlic cloves, minced, plus 1 large clove garlic
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
1 (4 to 5 pound) butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic, crushed

Steps:

  • Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
  • Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
  • Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.

SPICED ROAST LAMB



Spiced roast lamb image

An Indian-inspired yogurt marinade with cumin, turmeric, chilli and fennel works beautifully with a joint of succulent meat

Provided by Jane Hornby

Categories     Dinner, Main course

Time 2h

Number Of Ingredients 11

2kg leg of lamb
150g natural whole-milk yogurt
1 thumb-sized piece ginger , finely grated
3 large garlic cloves , crushed
1 tbsp tomato purée
juice ½ lime
1 tsp ground cumin
1 tsp turmeric
1 tsp crushed chilli flakes
1 tsp fennel seed , lightly crushed
handful coriander , finely chopped

Steps:

  • Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
  • Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
  • Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

Nutrition Facts : Calories 417 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 48 grams protein, Sodium 0.8 milligram of sodium

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB



Delicious Simple Marinade for Roast Leg of Lamb image

This was a recipe that I originally got from allrecipes.com and have since modified. It is very simple and quick to make, but it yields one of the most delicious tasting roasts I've ever had. Be prepared for people to ask for seconds!

Provided by Slains Girl

Categories     Low Protein

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 9

75 ml honey, room temperature
30 ml Dijon mustard
30 ml rosemary, chopped (fresh or dried)
15 ml oregano, chopped (fresh or dried)
3 garlic cloves, minced
10 ml lemon juice
5 ml black pepper, freshly ground
5 ml coarse sea salt, freshly ground
5 ml mint, chopped (fresh or dried)

Steps:

  • Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
  • Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
  • Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
  • Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
  • Enjoy!

YOGURT-MARINATED LEG OF LAMB



Yogurt-Marinated Leg of Lamb image

I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night.

Provided by Paintpuddles

Categories     Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups Greek yogurt
1/4 cup extra virgin olive oil
1/2 cup of fresh mint, chopped
1 teaspoon salt
1/2 teaspoon pepper
5 lbs leg of lamb, bone-in

Steps:

  • 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
  • 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.

Nutrition Facts : Calories 843.1, Fat 60, SaturatedFat 23.2, Cholesterol 253.3, Sodium 605.6, Carbohydrate 0.8, Fiber 0.6, Protein 70.5

Tips:

  • Choose the right cut of lamb: The best cut for roasting is a leg of lamb. It's a large, flavorful cut that's perfect for feeding a crowd.
  • Marinate the lamb for at least 4 hours, or overnight: This will help to tenderize the meat and infuse it with flavor.
  • Use a yogurt-based marinade: Yogurt is a great way to tenderize and flavor lamb. It's also a good source of probiotics, which are beneficial for gut health.
  • Roast the lamb at a high temperature for a short period of time: This will help to create a crispy crust and a juicy interior.
  • Let the lamb rest before carving: This will help to keep the juices in the meat.
  • Serve the lamb with your favorite sides: Roasted vegetables, mashed potatoes, or rice are all great options.

Conclusion:

Yogurt-marinated roast leg of lamb is a delicious and easy-to-make dish that's perfect for any occasion. By following these tips, you can create a flavorful and tender lamb roast that your friends and family will love.

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