Best 8 Yogurt And Herb Crusted Leg Of Lamb Recipes

YOGURT-MARINATED ROAST LEG OF LAMB

Steps:

• Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
• Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
• Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
• After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
• After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
• Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
• Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

YOGURT-AND-HERB-CRUSTED LEG OF LAMB

Steps:

• Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
• Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
• Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

GRILLED YOGURT-MARINATED LEG OF LAMB

Steps:

• 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.

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE

Steps:

• Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
• Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
• After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

HERB-CRUSTED LEG OF LAMB WITH RED WINE GRAVY

Steps:

• Heat oven to 220C/200C fan/gas 7. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
• Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer - don't worry if any falls in the tin, this will be used in the gravy later (you probably won't use the entire crust, so set aside what's left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
• Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins - if covered too tightly, the crust will go soggy.
• To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.

HERB-CRUSTED LEG OF LAMB

Steps:

• Let lamb stand at room temperature for one hour. Heat oven to 325 degrees. Remove all but a thin layer of fat from the lamb. Rub lamb with 1 tablespoon oil; sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Place on a rack in a heavy roasting pan.
• Meanwhile, rub head of garlic with 1/4 teaspoon oil; wrap loosely in foil. Bake until garlic is very soft, about 1 hour. Let cool.
• Cut off top of garlic head; squeeze roasted garlic into a bowl. Using a fork, mash garlic to a paste. Add extra-virgin olive oil, lemon juice, oregano, parsley, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper; mix well.
• Rotate pan after lamb has roasted 1 1/4 hours. After 30 minutes more, slather lamb with roasted-garlic paste. Roast an additional hour (for a total roasting time of about 2 3/4 hours), or until an instant-read thermometer inserted at the thickest part reads 160 degrees. Remove from oven, and let rest 20 minutes.
• Transfer lamb to a carving board. Pour off fat from roasting pan; place over medium-high heat. Sprinkle with flour, and stir with a wooden spoon. Pour in brandy; scrape up brown bits from bottom of pan. Lower heat to medium; let liquid reduce by half. Add stock, stirring until incorporated. Add rosemary and salt and pepper to taste.
• Slice lamb; serve with sauce on the side.

BONED LEG OF LAMB WITH YOGURT

Steps:

• Put lamb in a heavy plastic bag. Mix all remaining ingredients and pour into the bag. Seal closely, squeeze to coat the meat completely and allow to marinate at room temperature for 2 to 4 hours, turning and squeezing the bag several times.
• Preheat oven to 500 degrees. Remove lamb from bag, place in roasting pan and pour all the marinade over the meat. Bake at 500 degrees for 1/2 hour.
• Reduce heat to 375 degrees. Turn meat over and baste with marinade in pan. Add 1/2 cup boiling water to pan, cover tightly with aluminum foil and bake 1 hour more, or till done to taste. Serve with defatted pan juices.

YOGURT-MARINATED LEG OF LAMB

Steps:

• 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
• 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.