Yogurt Marinated Grilled Zaatar Rubbed Lamb Recipes

YOGURT-MARINATED, GRILLED ZA'ATAR-RUBBED LAMB

Steps:

• 1 Combine the yogurt, lemon zest and half of the lemon juice in a gallon-size zip-top bag
• 2 Add the lamb and seal, pressing out as much air as possible
• 3 Refrigerate for at least 8 hours or up to overnight
• 4 Combine the oil, garlic, mint, za'atar, salt, black pepper and crushed red pepper flakes in a small bowl
• 5 Remove the lamb from the marinade; discard the marinade
• 6 Use paper towels to wipe the meat dry
• 7 Smear the za'atar mixture all over the lamb
• 8 Bring the meat to room temperature, which will take about an hour
• 9 Prepare the grill for direct heat
• 10 If using a gas grill, preheat to medium-high (450 degrees)
• 11 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct heat
• 12 You should be able to hold your hand about 6 inches above the coals for 3 or 4 seconds
• 13 Have ready a spray water bottle for taming any flames
• 14 Lightly coat the grill rack with oil and place it on the grill
• 15 Grill the lamb (uncovered) for 10 to 12 minutes on each side or until an instant-read thermometer inserted horizontally into the thickest part of the meat registers 125 degrees (medium-rare; see headnote)
• 16 Transfer the lamb to a cutting board
• 17 Pour the remaining lemon juice evenly over the meat
• 18 Cover loosely with aluminum foil and rest the meat for 10 minutes before slicing and serving with any juices that have accumulated on the cutting board

YOGURT-MARINATED ROAST LEG OF LAMB

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-MINT MARINATED GRILLED LEG OF LAMB

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.

GRILLED YOGURT-MARINATED LEG OF LAMB

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.

EASY GRILLED LAMB WITH ZA'ATAR RUB

Steps:

• Dribble some Worcestershire sauce over the lamb chops.
• Rub each chop with Za'atar on both sides.
• Grill each chop or use the broiler, turning once or twice. Make sure to check doneness with a meat thermometer.