Butterflied Leg of Lamb Marinated in Yogurt And Mint

1 review, 4 star(s). 100% would make again

Ready in 1h

Try this Butterflied Leg of Lamb Marinated in Yogurt And Mint recipe, or contribute your own.


Zest of 1 Lemon; Grated
2 tb fresh thyme; Chopped
2 tb Fresh Lemon Juice
1 Butterflied leg of lamb; (4
Salt to taste
1 lg clove garlic; crushed
4 Scallions; finely chopped
1 c Plain yogurt
1/3 c Extra-Virgin Olive Oil
3 lg cloves Garlic; minced, plus large clove garlic
1/4 c fresh mint; Chopped
1 tb olive oil
1 tb Cracked black pepper
Vegetable oil cooking spray

Original recipe makes 1



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. Yield: 6 servings Per serving: 982 Calories (kcal); 94g Total Fat; (83% calories from fat); 12g Protein; 30g Carbohydrate; 31mg Cholesterol; 136mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 18 1/2 Fat; 1/2 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9342 Converted by MM_Buster v2.0n.

Verified by stevemur
Alert editor   
Calories Per Serving: 10069 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Butterflied Leg of Lamb Marinated in Yogurt And Mint

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

The time reflects marinading the lamb overnight.
Sargasso 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free