Bombay Leg Of Lamb With Yogurt And Lime Recipes

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BOMBAY LEG OF LAMB WITH YOGURT AND LIME



Bombay Leg Of Lamb With Yogurt And Lime image

This recipe came to The Times when Amanda Hesser wrote about Rozanne Gold, the author of "Recipes 1-2-3," and her three-ingredient cooking. The bare-bones marinade here really lets the lamb shine, so make sure to get quality meat. Ms. Gold proves that with fewer ingredients, shopping becomes less painful, and cooking times and techniques tend to be simpler.

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 2-pound boned leg of lamb, butterflied
1 cup plain low-fat yogurt
2 large limes
Freshly ground black pepper, to taste
1/4 teaspoon kosher salt

Steps:

  • In a large nonreactive bowl, combine lamb and yogurt. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup). Add to bowl with freshly ground black pepper and the salt. Mix well so that lamb is thoroughly coated with yogurt marinade. Cover, and refrigerate for 6 to 8 hours. Turn once or twice during the marinating period.
  • Preheat the broiler. Remove lamb from the marinade. Place lamb in a heavy baking pan. Place marinade in a small pot.
  • Broil lamb on each side for 6 to 8 minutes. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil. Remove lamb from oven. Let rest 5 minutes. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

Nutrition Facts : @context http, Calories 423, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 27 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 12 grams, Sodium 262 milligrams, Sugar 5 grams

GRILLED YOGURT-MARINATED LEG OF LAMB



Grilled Yogurt-Marinated Leg of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Marinate     Easter     Yogurt     Father's Day     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 4-5 pound butterflied leg of lamb, opened like a book
4 lemons, halved

Steps:

  • Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

YOGURT-MARINATED ROAST LEG OF LAMB



Yogurt-Marinated Roast Leg of Lamb image

A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)

Provided by Paul Berglund

Categories     main-dish

Time P2DT4h

Yield 8 servings

Number Of Ingredients 12

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
  • Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
  • Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
  • After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
  • After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
  • Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
  • Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

YOGURT-AND-HERB-CRUSTED LEG OF LAMB



Yogurt-and-Herb-Crusted Leg of Lamb image

In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h10m

Number Of Ingredients 9

2/3 cup extra-virgin olive oil
3 tablespoons minced garlic (from 6 cloves)
Coarse salt
4 teaspoons lemon zest and 2 tablespoons fresh juice (from 2 lemons), plus wedges for serving
1 1/2 cups fresh flat-leaf parsley leaves
1 1/2 cups panko breadcrumbs
1 1/2 cups plain Greek yogurt
2 tablespoons grainy mustard
1 boneless leg of lamb (4 1/2 pounds), trimmed of silver skin and butterflied

Steps:

  • Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
  • Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
  • Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

EASTER LEG OF LAMB



Easter Leg of Lamb image

We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight.

Provided by Ginna Rodriguez

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 6

Number Of Ingredients 14

1 (16 ounce) container plain yogurt
4 sprigs fresh rosemary, leaves stripped
½ bunch fresh parsley, stems removed
½ head garlic, peeled and smashed
1 ½ lemons, zested
½ (6 pound) leg of lamb
2 large onions, quartered
¼ cup olive oil
3 tablespoons kosher salt
3 tablespoons ground black pepper
4 sprigs fresh rosemary, leaves stripped
½ bunch fresh parsley, stems removed
½ head garlic
1 ½ lemons, zested

Steps:

  • Mix yogurt, 4 sprigs of rosemary, 1/2 bunch of parsley, smashed garlic, and zest of 1 1/2 lemons in a large bowl. Place the leg of lamb in the yogurt mixture and stir to coat. Cover and refrigerate for 24 to 48 hours.
  • The next day, preheat an oven to 400 degrees F (200 degrees C). Spread onions on the bottom of a roasting pan. Remove lamb from the marinade, rinse and pat dry. Set aside.
  • Place olive oil, salt, pepper, 4 sprigs of rosemary, 1/2 bunch of parsley, 1/2 head of garlic, and zest of 1 1/2 lemons in a food processor. Process until the mixture becomes a smooth paste. Rub leg of lamb with the paste, and place on top of the onions in the roasting pan.
  • Bake in the preheated oven for 20 minutes, then reduce the temperature to 325 degrees F (165 degrees C). Continue baking until desired doneness, 40 to 50 minutes for medium. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 706.7 calories, Carbohydrate 21.9 g, Cholesterol 161 mg, Fat 49.4 g, Fiber 4.9 g, Protein 47.1 g, SaturatedFat 19 g, Sodium 3072.6 mg, Sugar 7.6 g

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE



Grilled Leg of Lamb With Spicy Lime Yogurt Sauce image

Leg of lamb is elegant, and one leg can feed a crowd. Marinate it with a garlicky herb paste, the longer the better. Overnight in the refrigerator is ideal, but even a few hours at room temperature will help. Just make sure to always pat your lamb dry after marinating; this helps eliminate flare-ups. Butterflied legs of lamb tend to be unevenly cut, giving you thicker and thinner parts. This is good if some of your guests like their lamb more well done than you do, but problematic if everyone likes it rare. If you want rare all around (or well done for that matter), consider cutting the lamb into pieces according to thickness so you can take the thinner ones off the grill first.

Provided by Melissa Clark

Categories     dinner, main course

Time 45m

Yield 12 to 15 servings

Number Of Ingredients 19

1 (5- to 6-pound) boneless butterflied leg of lamb, well trimmed
1/4 cup extra-virgin olive oil
1/4 cup mixed chopped thyme and rosemary
Grated zest of 1 orange
1 tablespoon fresh orange juice
8 garlic cloves, minced
2 1/2 teaspoons kosher salt, more as needed
1 teaspoon black pepper
1 1/2 cups plain Greek yogurt
1/2 cup basil leaves
1/4 cup mint leaves
1/4 cup extra-virgin olive oil
1 (1-inch-thick) slice of ginger, coarsely chopped
2 garlic cloves, peeled
1 small jalapeño, halved and seeded if desired
1 large scallion, trimmed
Grated zest of 1 lime
1 tablespoon fresh lime juice, or to taste
1 teaspoon kosher salt, more to taste

Steps:

  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
  • Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
  • Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

Nutrition Facts : @context http, Calories 400, UnsaturatedFat 16 grams, Carbohydrate 5 grams, Fat 30 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 11 grams, Sodium 566 milligrams, Sugar 2 grams

YOGURT-MINT MARINATED GRILLED LEG OF LAMB



Yogurt-Mint Marinated Grilled Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 9h50m

Yield 8 servings

Number Of Ingredients 7

1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Steps:

  • Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
  • Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

LIME GLAZED LEG OF LAMB



Lime Glazed Leg of Lamb image

A great alternative to the usual lemon, garlic, rosemary seasoning for lamb. Lamb comes out juicy and flavorful. Baste is also good on other meats and poultry.

Provided by CHEEKSFD

Categories     Meat and Poultry Recipes     Lamb     Leg

Time 1h

Yield 10

Number Of Ingredients 7

1 (6 ounce) can frozen limeade concentrate
½ cup dry white wine
1 large clove garlic, pressed
2 tablespoons butter
salt and pepper to taste
½ teaspoon dried thyme
1 (4 pound) leg of lamb, butterflied

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a saucepan over medium heat, combine the limeade concentrate, white wine, garlic, salt, pepper, and thyme. Cook, stirring, until the butter is melted. Remove from heat.
  • Place leg of lamb onto the preheated grill, and cook basting frequently for 45 to 50 minutes, or until the internal temperature has reached at least 145 degrees F (62 degrees C).

Nutrition Facts : Calories 290.5 calories, Carbohydrate 14.1 g, Cholesterol 80 mg, Fat 15.4 g, Protein 20.4 g, SaturatedFat 6.9 g, Sodium 69.6 mg, Sugar 13.2 g

GRILLED LEG OF LAMB WITH YOGURT-MINT SAUCE



Grilled Leg of Lamb With Yogurt-Mint Sauce image

I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.

Provided by Chabear01

Categories     Lamb/Sheep

Time 3h6m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 yellow onion, peeled and quartered
7 garlic cloves, peeled
2 tablespoons fresh rosemary, roughly chopped
1/2 cup lemon juice
2 1/2 teaspoons salt
2/3 cup olive oil
4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
1 red onion, peeled and thinly sliced
2 bunches radishes, rinsed and trimed
1/4 cup whole plain yogurt
1 garlic clove, minced
2/3 cup fresh mint leaves
1 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
3/4 cup whole plain yogurt, additional

Steps:

  • In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
  • Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
  • Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
  • Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
  • Yogurt-Mint Sauce:.
  • In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

Nutrition Facts : Calories 657.5, Fat 49.7, SaturatedFat 16.3, Cholesterol 155.9, Sodium 1166.9, Carbohydrate 7.3, Fiber 0.9, Sugar 3.2, Protein 43.9

FAKHITHA BEL LABAN - LEG OF LAMB WITH YOGURT



Fakhitha Bel Laban - Leg of Lamb With Yogurt image

This roast lamb recipe uses a yogurt paste with a spice blend to marinate the meat. I marinated a half- deboned leg of lamb overnight with the yogurt paste. The recipe is from "Saudi Arabia Magazine", an official publication of the Royal Embassy of Saudi Arabia, Spring 1997. The website where I found it is http://www.ummah.net/family/recipes/fakhitha.html

Provided by Mme M

Categories     Lamb/Sheep

Time 3h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 leg of lamb
1 1/2 cups yogurt
2 tablespoons tomato paste
6 crushed garlic cloves
1 teaspoon black pepper
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon saffron
1/2 teaspoon salt
9 tablespoons olive oil
3 tablespoons mayonnaise

Steps:

  • Clean the meat, slash in several places and put in a baking dish.
  • Mix the spices, salt, garlic, yogurt, tomato paste, mayonnaise and oil.
  • Spread half of the mixture over the meat.
  • Cover with foil, and put in the oven at 350 degrees until the meat is cooked.
  • Just before serving, pour the remaining yogurt on top of the meat.
  • I marinated the meat overnight. Weigh the leg of lamb to determine the amount of time it will need in the oven for rare, medium, or well-done.
  • I like to cook roasts at lower temperatures for a long time, so I veered off from the given recipe, and cooked it for 3 hours at 250 Fahrenheit. If I had had more time, I would probably have cooked it 4 hours at 200 degrees Fahrenheit. The meat was tender due to both the yogurt and the long cooking. My leg of lamb was 1.3 kilos, or 2.8 pounds. Serve with flavored basmati rice.

Nutrition Facts : Calories 387.7, Fat 37.3, SaturatedFat 6.7, Cholesterol 14.8, Sodium 477.7, Carbohydrate 11.4, Fiber 1.1, Sugar 6, Protein 4.2

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GARLICKY LEG OF LAMB WITH YOGURT SAUCE RECIPE | MYRECIPES
1 tablespoon chopped fresh oregano. 1 (6-pound) bone-in leg of lamb, trimmed. 10 garlic cloves, halved. 1 teaspoon salt. ½ teaspoon freshly ground black pepper. Cooking spray. 1 cup plain 2% reduced-fat Greek yogurt. ¼ cup diced English cucumber. ¼ cup diced plum tomato.
From myrecipes.com


LAMB BIRYANI WITH SAFFRON, YOGURT, AND CARAMELIZED ONIONS RECIPE
2021-01-19 Directions. Place the lamb in a 1 gallon (3.8L) ziptop bag. In a medium bowl, mix the yogurt, garlic, ginger, and 1 1/2 teaspoons salt until combined, pour the yogurt mixture over the lamb, seal the bag, and shake the bag to coat the lamb well. Leave the ziptop bag in the refrigerator to marinate overnight. Nik Sharma.
From seriouseats.com


FILIPPO BERIO BARBECUED LEG OF LAMB WITH CUCUMBER YOGURT DIP
Remove yogurt; place in bowl. Discard liquid. Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.
From filippoberio.com


BOMBAY LEG OF LAMB WITH YOGURT AND LIME - MASTERCOOK
1 2-pound boned leg of lamb, butterflied; 1 cup plain low-fat yogurt; 2 large limes; Freshly ground black pepper, to taste; 1/4 teaspoon kosher salt
From mastercook.com


BOMBAY LEG OF LAMB WITH YOGURT AND LIME RECIPE | EAT YOUR BOOKS
Save this Bombay leg of lamb with yogurt and lime recipe and more from Recipes 1-2-3 Menu Cookbook: Morning, Noon, and Night: More Fabulous Food Using Only Three Ingredients to your own online collection at EatYourBooks.com
From eatyourbooks.com


SEVEN-HOUR LEG OF LAMB RECIPE | BON APPéTIT
2022-03-15 Step 1. Place a rack in middle of oven and preheat to 275°. Season lamb liberally with salt and pepper. Heat oil in a large Dutch oven or other heavy ovenproof pot over medium-high. Cook lamb ...
From bonappetit.com


BOMBAY LEG OF LAMB WITH YOGURT AND LIME BEST RECIPES
Steps: Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes.
From findrecipes.info


GRILLED BOMBAY LAMB - THE GLOBE AND MAIL
1997-07-19 Turn lamb over and sear second side for 3 minutes. Close grill, turn heat to medium and grill 10 minutes. Turn again and grill 10 minutes …
From theglobeandmail.com


LAMB MARINATED WITH GREEK YOGURT - ALBERTA MILK
Alternatively you can cube the lamb, skewer and make kebobs. In a large bowl, mix together all the ingredient, except the lamb. Add lamb to yogurt mixture, and “massage” the meat with the mixture, including all the crevasses. Wrap the lamb with plastic wrap, and refrigerate for at least 6 hours or overnight.
From albertamilk.com


LEG OF LAMB WITH A SPICY YOGHURT MARINADE SLOWLY ... - DRIZZLE AND DIP
2014-12-12 Mix all the ingredients together and put the marinade into a large sealable plastic bag with the lamb and rub to coat all the meat. Seal and store in the fridge over night. When you are ready to cook, ensure that the meat has been brought back to room temperature, fire up the Big Green Egg and stabalise the temp to around 150C.
From drizzleanddip.com


20 AMAZING LEG OF LAMB RECIPES | MYRECIPES
2021-03-04 Plenty of garlic, fresh rosemary, and fresh oregano perfectly season this bone-in leg of lamb roast. The homemade yogurt sauce features Greek yogurt combined with diced plum tomato, red onion, and cucumber, plus chopped fresh chives, red wine vinegar, and more garlic. 16 of 20. View All.
From myrecipes.com


GREEK LAMB SOUVLAKI WITH A GARLIC YOGURT DIP - CAFE DELITES
2015-07-08 Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well Mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour). Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of ...
From cafedelites.com


COLD ROASTED LEG OF LAMB WITH CILANTRO-JALAPEñO YOGURT RECIPE
Step 1. Preheat oven to 325°F. Place garlic, shallot, oil, cumin seeds, 11/2 tablespoons kosher salt, and 2 teaspoons pepper in a mini food processor; process until mostly smooth, about 30 ...
From foodandwine.com


YOGURT MARINATED GRILLED LEG OF LAMB RECIPE, WHATS COOKING …
In a medium-size bowl, combine yogurt, lemon juice, lime juice, rosemary leaves, garlic, salt, and pepper. Place lamb into a deep baking pan; pour yogurt marinade over the lamb. Cover and refrigerate at least overnight or up to 3 days. Remove lamb from refrigerator and allow to come to room temperature before proceeding.
From whatscookingamerica.net


GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE - PLAIN.RECIPES
Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator. Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth.
From plain.recipes


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