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Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

This recipe features a succulent slow-grilled leg of lamb, complemented by a refreshing mint yogurt and a zesty salsa verde. The combination of flavors makes for an impressive and delicious meal perfect for special occasions.

Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde

Ingredients:

For the Lamb:

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

For the Mint Yogurt:

1 cup plain Greek yogurt
1/4 cup fresh mint leaves, finely chopped
1 tablespoon lemon juice
1 clove garlic, minced
Salt and pepper to taste

For the Salsa Verde:

1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
1/4 cup fresh mint leaves, finely chopped
2 cloves garlic, minced
1 tablespoon capers, rinsed and chopped
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon red wine vinegar
Salt and pepper to taste

Instructions:

Prepare the Lamb Marinade:

In a large bowl, combine the minced garlic, olive oil, lemon juice, chopped rosemary, thyme leaves, ground cumin, smoked paprika, salt, and black pepper. Mix well to form a marinade.
Rub the marinade all over the butterflied leg of lamb, ensuring it is well coated. Place the lamb in a large resealable plastic bag or a shallow dish, cover, and refrigerate for at least 4 hours, or overnight for best results.

Prepare the Mint Yogurt:

In a small bowl, combine the Greek yogurt, finely chopped mint leaves, lemon juice, and minced garlic. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.

Prepare the Salsa Verde:

In a medium bowl, combine the chopped parsley, cilantro, mint leaves, minced garlic, chopped capers, olive oil, lemon juice, and red wine vinegar. Season with salt and pepper to taste. Mix well and set aside.

Preheat the Grill:

Preheat your grill to medium-low heat (around 300°F/150°C). If using a charcoal grill, set up for indirect grilling by banking the coals to one side.

Grill the Lamb:

Remove the lamb from the marinade and allow any excess marinade to drip off.
Place the lamb on the grill, fat side down, over indirect heat. Cover and grill for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired level of doneness. Turn the lamb occasionally to ensure even cooking.
If desired, sear the lamb over direct heat for the last few minutes of cooking to develop a nice crust.

Rest the Lamb:

Remove the lamb from the grill and let it rest for 15 minutes before slicing.

Serve:

Slice the grilled lamb against the grain into thin slices.
Arrange the lamb slices on a serving platter and serve with the mint yogurt and salsa verde on the side.

Tips:

Tips:

Marinade Variation: Add a tablespoon of Dijon mustard or honey to the marinade for extra flavor.
Cooking Methods: The lamb can also be slow-roasted in the oven at 300°F (150°C) if a grill is not available.
Side Dishes: Pair the lamb with roasted potatoes, grilled vegetables, or a fresh green salad for a complete meal.

Wine Pairing:

Pair your Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde with a robust red wine like Cabernet Sauvignon or Syrah.

Enjoy your Slow-Grilled Leg of Lamb with Mint Yogurt and Salsa Verde, a delicious and impressive dish perfect for any special occasion!

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