Ingredients Instructions

Marinade

1 cups plain Greek-style yogurt (not nonfat) 3 tablespoons honey 4 garlic cloves, minced 2 teaspoons paprika 1 teaspoons ground coriander 1 teaspoons ground cumin 1 teaspoons ground cayenne pepper 1 teaspoons freshly ground black pepper 1 teaspoons hot pepper sauce 3/4 teaspoons ground turmeric 1/4 teaspoons ground allspice

 

1 boneless leg of lamb, about 3 pounds , butterflied and trimmed of excess fat

Salad

10 ounces grape or cherry tomatoes, about 2 cups (1 dry pint) 2 Kirby cucumbers, about 10 ounces total 3 tablespoons extra-virgin olive oil 2 tablespoons finely chopped fresh dill 1 tablespoons red wine vinegar 1/4 teaspoons freshly ground black pepper

 

Kosher salt

• Facebook
• Instagram
• TikTok
• YouTube

Print this

Take your grill anywhere

Fire up your grill

Download the app

1. In a large bowl combine the marinade ingredients. Add the lamb to the bowl and evenly coat the meat with the marinade on all sides. Cover the bowl and refrigerate for about 8 hours.
2. While the lamb is marinating, make the salad. Cut each tomato lengthwise in half. Cut each cucumber lengthwise into quarters and then cut the quarters crosswise into ½-inch pieces. In a medium bowl combine all of the salad ingredients, including ½ teaspoon salt, and mix well. Set aside at room temperature until ready to serve.
3. Remove the lamb from the bowl and wipe off the excess marinade, leaving a thin coating. Season the lamb evenly with 2 teaspoons salt. Allow the lamb to stand at room temperature for 30 minutes before grilling.
4. Prepare the grill for indirect cooking over medium heat (350° to 400°F) .
5. Brush the cooking grates clean. Sear the lamb over direct heat, with the lid closed, until nicely browned on both sides, 10 to 15 minutes, turning once or twice. Slide the lamb over indirect medium heat, close the lid, and continue cooking to your desired doneness, about 20 minutes for medium rare. Remove from the grill and let rest for about 10 minutes.
6. Cut the lamb across the grain into ¼-inch slices. Serve warm with the salad.