Table of Contents

Grilled Leg of Lamb With Yogurt-Mint Sauce

The aroma still takes me back. Summers spent on Orcas Island, the jewel of the San Juans in Washington State, meant one thing: lamb on the grill. My Aunt Millie, a culinary magician with a garden bursting with fresh herbs, always made it. The air, thick with the scent of rosemary and the salty tang of the Puget Sound, combined with the smoky char of the lamb to create a flavor memory that’s forever etched in my mind. This recipe, adapted from one of her cherished Sunset Magazines, is a tribute to those carefree summer days.

Recipe Overview

Prep Time: 3 hours 6 minutes (includes 2 hours chilling)
Cook Time: 40 minutes
Total Time: 3 hours 46 minutes
Servings: 8-10
Yield: Varies based on lamb size
Dietary Type: Gluten-Free

Ingredients

1 yellow onion, peeled and quartered
7 garlic cloves, peeled
2 tablespoons fresh rosemary, roughly chopped
½ cup lemon juice
2 ½ teaspoons salt
⅔ cup olive oil
4-5 lbs leg of lamb, boned and butterflied, and trimmed of fat
1 red onion, peeled and thinly sliced
2 bunches radishes, rinsed and trimmed

For the Yogurt-Mint Sauce:

¼ cup whole plain yogurt
1 garlic clove, minced
⅔ cup fresh mint leaves
1 teaspoon salt
1 teaspoon lemon juice
¼ teaspoon fresh ground black pepper
⅛ teaspoon cayenne
¾ cup whole plain yogurt, additional

Equipment Needed

Blender
Nonreactive dish (glass or ceramic)
Small knife
Barbecue grill
Meat thermometer
Platter
Serving bowl

Instructions

Prepare the Marinade: In a blender, combine the yellow onion, garlic cloves, rosemary, lemon juice, and salt.
With the blender running, slowly drizzle in the olive oil until the mixture is smooth and emulsified. This creates a vibrant, flavorful marinade.
Prepare the Lamb: Rinse the leg of lamb and pat it dry with paper towels.
Using a small, sharp knife, make small slashes (approximately 1 inch long and 1 inch deep) all over the lamb. These slits allow the marinade to penetrate deeply, maximizing flavor.
Place the lamb in a nonreactive dish (glass or ceramic is best, as metal can react with the acidity of the marinade).
Marinate the Lamb: Coat the lamb thoroughly with the prepared onion marinade, ensuring the mixture gets into all the slits you’ve made.
Cover the dish tightly and chill in the refrigerator for at least 2 hours, or preferably overnight. Turn the lamb occasionally to ensure even marinating.
Rest Before Cooking: Remove the lamb from the refrigerator about 1 hour before you plan to cook it. This allows the meat to come closer to room temperature, promoting more even cooking.
Prepare the Grill: Preheat your barbecue grill to medium heat. You should be able to hold your hand 1 to 2 inches above the grill level for only 4 to 5 seconds. Ensure you have a solid, even bed of heat. If using charcoal, ensure the coals are evenly distributed and covered with a light ash.
Grill the Lamb: Spread the lamb flat on the oiled barbecue grill.
Close the lid of the grill.
Cook the lamb, turning it once and brushing with the remaining marinade, until a meat thermometer inserted in the center of the thickest part registers 140 degrees Fahrenheit for medium-rare, about 40 minutes. Adjust cooking time based on your desired doneness. For medium, aim for 150°F; for medium-well, 160°F.
Rest the Lamb: Transfer the cooked lamb to a platter and cover it loosely with foil. Let it rest for 15 to 20 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful result.
Prepare the Yogurt-Mint Sauce: While the lamb is resting, prepare the yogurt-mint sauce. In a blender, combine ¼ cup of the whole plain yogurt, the minced garlic clove, fresh mint leaves, salt, lemon juice, black pepper, and cayenne.
Whirl all ingredients until smooth and creamy.
Transfer the sauce to a serving bowl and stir in the additional ¾ cup of whole plain yogurt. This gives the sauce a perfect consistency.
Serve: Thinly slice the rested lamb against the grain. Garnish with the sliced red onion and radishes. Serve immediately with the yogurt-mint sauce.

Expert Tips & Tricks

Butterfly Like a Pro: Have your butcher butterfly the leg of lamb for you. It’s much easier and ensures an even thickness for grilling.
Temperature is Key: Invest in a good meat thermometer. Internal temperature is the most reliable way to gauge doneness.
Don’t Overcook: Lamb is best served medium-rare to medium. Overcooking will result in tough, dry meat.
Marinade Power: The longer the lamb marinates, the more flavorful it will be. Overnight marinating is ideal.
Flavor Boost: For an extra layer of flavor, add a pinch of dried oregano to the marinade.
Charcoal vs. Gas: While this recipe works perfectly on a gas grill, using charcoal will impart a more smoky flavor. Consider adding wood chips (hickory or mesquite) for an even richer smoky taste.
Grill Basket: If you’re worried about the radishes falling through the grill grates, toss them in a grill basket with a little olive oil and salt. They’ll char beautifully.

Serving & Storage Suggestions

Serve the grilled leg of lamb immediately after slicing, accompanied by the yogurt-mint sauce, sliced red onions, and radishes. It pairs perfectly with grilled vegetables, roasted potatoes, or a simple salad.

Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in a preheated oven at 300°F (150°C) until warmed through. The yogurt-mint sauce should also be stored in the refrigerator and consumed within 2 days. Freezing is not recommended as it can alter the texture of the yogurt sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	657.5 kcal	N/A
Calories from Fat	447 g	68%
Total Fat	49.7 g	76%
Saturated Fat	16.3 g	81%
Cholesterol	155.9 mg	51%
Sodium	1166.9 mg	48%
Total Carbohydrate	7.3 g	2%
Dietary Fiber	0.9 g	3%
Sugars	3.2 g	12%
Protein	43.9 g	87%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Spicy Lamb: Add a pinch of red pepper flakes to the lamb marinade for a touch of heat.
Mediterranean Flair: Incorporate chopped Kalamata olives and feta cheese into the yogurt-mint sauce.
Citrus Variation: Substitute orange juice for lemon juice in the marinade for a sweeter, more fragrant flavor.
Herb Garden: Experiment with different herbs in the marinade, such as thyme, oregano, or marjoram.
Dairy-Free Option: Use a plant-based yogurt alternative (such as coconut or almond yogurt) for the sauce. Be aware that the flavor profile will change slightly.
Vegetarian Substitute: Though not the same, grilling large portobello mushrooms marinated in the same sauce provides a satisfying vegetarian alternative with similar flavors when served with the Yogurt-Mint sauce.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of lamb?
A: While a leg of lamb is ideal for grilling, a lamb shoulder or sirloin roast can also be used. Adjust cooking times accordingly, as these cuts may require longer to cook through.

Q: How do I prevent the lamb from sticking to the grill?
A: Make sure your grill grates are clean and well-oiled before placing the lamb on them. You can also use a grill mat for added protection.

Q: Can I make the yogurt-mint sauce ahead of time?
A: Yes, the yogurt-mint sauce can be made up to a day in advance. Store it in an airtight container in the refrigerator.

Q: What should I do if I don’t have a blender for the marinade and sauce?
A: Finely mince the onion, garlic, and rosemary for the marinade and whisk all the ingredients together. For the sauce, finely chop the mint and mince the garlic, then whisk everything together thoroughly. The texture won’t be as smooth, but the flavor will still be delicious.

Q: How can I tell if the lamb is cooked to the correct temperature without a thermometer?
A: While a thermometer is the most accurate method, you can test for doneness by pressing lightly on the lamb. Medium-rare will feel soft, medium will have a slight spring, and medium-well will feel firm. It’s always best to err on the side of caution and use a thermometer if possible.

Final Thoughts

This grilled leg of lamb is more than just a recipe; it’s an invitation to create your own summer memories. The combination of the savory lamb, the bright marinade, and the cooling yogurt-mint sauce is simply irresistible. So fire up the grill, gather your loved ones, and prepare to be transported to a sun-drenched Orcas Island, at least in spirit. Don’t be afraid to experiment with the variations and make this recipe your own. And please, let me know how it turns out! I’d love to hear about your culinary adventures. Perhaps pair it with a crisp Washington State Riesling for the full Orcas Island experience.

Grilled Leg of Lamb With Yogurt-Mint Sauce Recipe