Active Time
40 MIN
Total Time
2 HR 45 MIN
Serves : 6 to 8
© James Baigrie

How to Make It

Step 1    

In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.

Step 2    

In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.

Step 3    

Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.

Step 4    

Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.

Suggested Pairing

This lamb's tangy, gamey flavors will be complemented by a red wine that has rich fruit but also firm acidity, a balance more often found in Old World wines than New World ones. Southern France is a case in point.

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Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Scott Golde

Review Body: Trimmed some of the excess fat. Wow, the lemon juice marinade made this lamb so tender! Added 2 tablespoons dry mustard, used tandoori mix from the indian store and added extra cumin, cayenne and fresh garlic and ginger to the yoghurt and put in the fridge overnight. Put in on the grill as directed on indirect heat for two hours at 350 degrees. Registered about 150 degrees internally and had plenty of rare piece in the middle and medium rare throughout.

Review Rating: 5

Date Published: 2017-04-27