Grilled leg of lamb

  • Preparation Time15 mins
  • Cooking Time60 mins
  • Serves8
  • DifficultyEasy
1.1L plain yoghurt (regular or low-fat)
120ml good olive oil, plus more for brushing griddle
1 lemon, zested
120ml freshly squeezed lemon juice (3 lemons)
75g fresh whole rosemary leaves (2 large bunches)
2 tsp salt
1 tsp freshly ground black pepper
1 (150g) butterflied leg of lamb (275g with bone in)
1) Combine the yoghurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to three days.

2) Bring the lamb to room temperature. Meanwhile prepare a barbecue with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.

3) Brush the barbecue with oil to keep the lamb from sticking, and griddle on both sides until the internal temperature is 50°C for rare. This will take 40 minutes to one hour, depending on how hot the barbecue is.

4) Remove the lamb to a cutting board, cover with aluminium foil, and allow to rest for 20 minutes. Slice and serve.

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