Monthly Archives: August 2013

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Barbecued Leg of Lamb with Greek Yogurt-Feta Sauce

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When I think of Sunday dinners the smell of Beef Bourguignon braising away on the stove or a leg of lamb roasting in the oven immediately come to mind.  However, in the late summer months the thought of having my oven on at 350 degrees for several hours is not very appetizing. So this Sunday I’m taking the roast outside for Barbecued leg of lamb with Greek yogurt-feta sauce.

This recipe is best when the lamb is marinated over night. If possible get started the day before you plan to barbecue so the lamb can marinate for 24 hours.

Barbecued leg of lamb

  • 1- 5 lb boneless, butterflied leg of lamb
  • 2 cups Greek yogurt
  • 6 sprigs fresh rosemary
  • 1/2 cup of fresh lemon juice
  • 4 cloves garlic
  • 2 teaspoons salt (Seems like a lot but this is a big piece of meat)
  • 1 teaspoon black pepper
  1. Combine yogurt, rosemary, lemon juice and garlic in a blender or food processor. Poor over lamb and refrigerate for 24 hours. Turn the lamb in the marinade a couple of times to coat evenly
  2. An hour before you are ready to grill, take the lamb out of the marinade and pat it dry. Sprinkle with 2 teaspoons of salt, 1 teaspoon of pepper and let it sit at room temperature for one hour.
  3. While the lamb is waiting patiently in the kitchen you can start your grill. Get your coals nice and hot. The lamb has a lot of fat that will drip into the coals causing flare ups. You want to get a nice sear on the lamb so don’t be alarmed if it starts to look a bit dark on the outside. The combination of the juicy medium-rare meat with the crispy, even a little charred crust is what you’re going for. grill1
  4. Cook the lamb on one side for 20 minutes. Flip once and continue cooking for another 20-25 minutes for medium rare or when a meat thermometer reads 125. I highly recommend using a meat thermometer. The barbecue is hot and poking the meat with your finger several times to see if it’s done is painful if not dangerous near an open flame.
  5. Cover the lamb loosely with foil and let it rest for about 15 minutes before slicing. This very large, oddly shaped piece of meat can seem a bit daunting when it comes time to carve. You’ll see that the grain even goes in different directions when the leg is butterflied. To make the task a little easier separate the leg into threes and carve each piece separately.  Serve with Greek yogurt-feta sauce.

Greek yogurt-feta sauce   lambpic2

  • 8 ounces feta cheese
  • 8 ounces Greek yogurt
  • 1/4 cup lemon juice
  • 1/4 cup fresh mint
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Combine all ingredients in a blender and serve over barbecued lamb.