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Yogurt Marinated Leg of Lamb – North Africa

The aroma still lingers in my memory: the intoxicating blend of cumin, coriander, and cinnamon mingling with the smoky char of lamb on a charcoal grill. It was a family gathering in Marrakech, the air thick with anticipation as my aunt unveiled a massive, yogurt-marinated leg of lamb. The meat, fork-tender and infused with exotic spices, was a revelation. I remember sneaking extra pieces, savoring each bite and vowing to recreate this culinary masterpiece back home. Now, years later, I’m excited to share my version of this dish with you.

Recipe Overview

Prep Time: 48 hours 30 minutes
Cook Time: 30 minutes
Total Time: 49 hours
Servings: 6
Dietary Type: Dairy-Free

Ingredients

3-4 lbs leg of lamb, partly boned
2 lemons, juice of
Salt
Pepper
2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon black peppercorns
2 cloves
1 short cinnamon stick
15 ounces unsweetened plain yogurt

Equipment Needed

Close-fitting container
Small pan
Food processor or spice mill
BBQ grill

Instructions

Two days before you plan to cook the lamb on the BBQ, prepare the leg of lamb. Ask your butcher to make a ‘butterfly cut’ along the bone, or do it yourself. This allows the marinade to penetrate the meat more evenly and helps it cook faster.
Place the butterflied leg of lamb in a close-fitting container. Pour the juice of 2 lemons over the top and sprinkle generously with salt. Cover the container tightly and chill in the refrigerator for 24 hours. This initial lemon juice bath tenderizes the meat and begins the flavor infusion process.
The following day, it’s time to create the aromatic spice blend. In a small pan set over low heat, toast the cumin seeds, coriander seed, black peppercorns, cloves, and cinnamon stick for 2-3 minutes. Stir constantly until you smell the fragrant, heavy aroma. Be careful not to burn the spices, as this will impart a bitter taste.
Once the spices are toasted, transfer them to a food processor or spice mill. Grind the spices as finely as possible. The finer the grind, the more readily the spices will release their flavors into the yogurt marinade. Pour the ground spices into a bowl.
Add the unsweetened plain yogurt to the bowl with the ground spices. Mix thoroughly until well combined, creating a smooth and fragrant marinade.
Remove the leg of lamb from the refrigerator and the container in which it was marinating. Wipe away any accumulated juices from the bottom of the meat.
Spoon half of the yogurt marinade into the container, creating a bed for the lamb. Lay the leg of lamb down onto this bed of marinade.
Cover the lamb with the remaining yogurt marinade, ensuring that all surfaces of the meat are thoroughly coated. The yogurt acts as both a tenderizer and a flavor carrier, allowing the spices to penetrate deep into the meat.
Cover the container tightly and chill in the refrigerator for a further 24 hours, allowing the flavors to meld and deepen.
About two hours before you intend to cook the lamb, remove it from the refrigerator and allow it to return to room temperature. This will help the lamb cook more evenly on the grill.
Light your BBQ grill approximately one hour before cooking, allowing it to heat up to the proper temperature.
Before placing the lamb on the grill, gently brush off the excess marinade. Discard the used marinade; do not reuse it.
Sprinkle the outside of the lamb generously with salt, pepper, and any additional spices you desire.
Lay the leg of lamb on the grill, seasoned side down, positioning it about 8-10 inches from the hot coals. Maintaining this distance helps prevent the lamb from burning while still allowing it to cook through.
Leave the lamb undisturbed to cook for 15 minutes. This initial searing helps develop a flavorful crust.
Season the upper surface of the lamb with more salt and pepper before turning. Cook this side for another 15 minutes. Use a meat thermometer to ensure the lamb reaches an internal temperature of 135°F for medium-rare or 145°F for medium.
Remove the leg of lamb from the grill and set it aside, loosely covered with foil, for about 10 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
Carve the lamb across the grain into thick slices. Serving against the grain ensures the most tender bite.
Serve immediately.

Expert Tips & Tricks

For a deeper, richer flavor, add a tablespoon of harissa paste to the yogurt marinade.
If you don’t have a BBQ grill, you can roast the lamb in a preheated oven at 350°F (175°C) for about 1.5 to 2 hours, or until the internal temperature reaches your desired doneness.
Don’t be afraid to experiment with the spice blend. Add a pinch of cayenne pepper for a touch of heat, or a teaspoon of smoked paprika for a smoky flavor.
To prevent flare-ups on the grill, trim excess fat from the lamb before marinating.
For easier carving, consider using an electric knife.

Serving & Storage Suggestions

Serve the yogurt-marinated leg of lamb immediately after carving. It pairs beautifully with a warm chickpea salad or couscous salad, as well as fresh slices of cucumber, tomato, and salad greens. Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; thaw it overnight in the refrigerator before reheating. Reheat leftover lamb gently in a skillet over low heat or in a preheated oven at 300°F (150°C) to prevent it from drying out. Add a little broth or water to the skillet to help keep the lamb moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	510.8 kcal	N/A
Calories from Fat	N/A	59%
Total Fat	33.4 g	51%
Saturated Fat	14.8 g	73%
Cholesterol	161.9 mg	53%
Sodium	166 mg	6%
Total Carbohydrate	5.5 g	1%
Dietary Fiber	0.4 g	1%
Sugars	4 g	N/A
Protein	45.1 g	90%

Variations & Substitutions

For a spicier version, add 1-2 finely chopped jalapeños to the marinade.
If you don’t have yogurt, you can substitute with buttermilk or sour cream, but the flavor will be slightly different.
For a vegetarian option, try marinating large portobello mushrooms in the yogurt mixture and grilling them.
In the fall, incorporate seasonal flavors by adding a tablespoon of pumpkin puree or apple cider vinegar to the marinade.
Experiment with regional spice variations by adding a touch of ras el hanout, a complex North African spice blend.

FAQs (Frequently Asked Questions):

Q: Can I marinate the lamb for longer than 24 hours?
A: Yes, you can marinate it for up to 48 hours for an even more intense flavor, but be careful not to over-marinate, as the lemon juice can start to break down the meat too much.

Q: Can I use bone-in leg of lamb instead of boneless?
A: Yes, but you will need to adjust the cooking time accordingly; a bone-in leg of lamb will take longer to cook.

Q: What’s the best way to check if the lamb is cooked to the right temperature?
A: Use a meat thermometer inserted into the thickest part of the lamb, away from the bone, to ensure it reaches the desired internal temperature.

Q: Can I freeze the marinated lamb before cooking?
A: Yes, you can freeze the lamb in the marinade for up to 2 months. Thaw it completely in the refrigerator before grilling.

Q: What other sides go well with this dish?
A: Roasted vegetables like carrots, potatoes, and zucchini are excellent choices, as is a simple green salad with a lemon vinaigrette.

Final Thoughts

I hope this recipe inspires you to recreate the magic of that Marrakech family gathering in your own kitchen. This yogurt-marinated leg of lamb is not just a dish; it’s a culinary journey to North Africa, bursting with exotic flavors and fragrant spices. Don’t be afraid to experiment with the spice blend and add your own personal touch. Gather your loved ones, fire up the grill, and prepare to be transported! And please, let me know how it turns out – I’m always eager to hear about your culinary adventures. Perhaps pair it with a chilled glass of rosé for the perfect summer meal.

Yogurt Marinated Leg of Lamb – North Africa Recipe