Grilled Yogurt-Marinated Leg of Lamb

mediterranean 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

The Bon Appétit Test Kitchen

Makes 8 servings

Source

Ingredients

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

Method

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.