top of page
< Back

Grilled Yogurt-Marinated Leg of Lamb

This recipe features a flavorful yogurt marinade that tenderizes and infuses the lamb with delicious herbs and spices. Letting the lamb marinate overnight ensures maximum flavor and tenderness

Grilled Yogurt-Marinated Leg of Lamb


For the Marinade:

1 butterflied boneless leg of lamb (about 4-5 lbs)
1 cup plain Greek yogurt
4 cloves garlic, minced
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon lemon zest
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh mint, chopped
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

For Serving:

Fresh mint leaves for garnish
Lemon wedges
Grilled vegetables (such as bell peppers, zucchini, and red onions)


Prepare the Marinade:
In a large bowl, combine the Greek yogurt, minced garlic, olive oil, lemon juice, lemon zest, chopped rosemary, chopped mint, ground cumin, ground coriander, smoked paprika, salt, and black pepper. Mix well.

Marinate the Lamb:
Place the butterflied leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate overnight.

Preheat the Grill:
Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have a white ash coating.

Grill the Lamb:
Remove the lamb from the marinade, allowing any excess marinade to drip off.
Place the lamb on the grill, fat side down, and cook for about 10-12 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare, or to your desired level of doneness.
Let the lamb rest for 10 minutes before slicing.

Slice the grilled leg of lamb against the grain into thin slices.
Arrange the lamb on a serving platter and garnish with fresh mint leaves and lemon wedges.
Serve with grilled vegetables for a complete meal.



Marinade Variation: Add a tablespoon of honey or balsamic vinegar to the marinade for extra depth of flavor.
Cooking Methods: The lamb can also be cooked in a grill pan or roasted in the oven if a grill is not available.
Doneness Guide: Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for well-done.

Wine Pairing:

Pair your Grilled Yogurt-Marinated Leg of Lamb with a robust red wine such as Cabernet Sauvignon or Syrah.

Enjoy your Grilled Yogurt-Marinated Leg of Lamb, a delicious and tender dish perfect for special occasions and gatherings!

bottom of page