Grilled Leg of Lamb with Yogurt Mint Sauce
Succulent, smoky, and infused with bold Mediterranean flavors, this Grilled Leg of Lamb with Yogurt Mint Sauce is a showstopping dish perfect for special occasions or summer barbecues. A tender 4-pound boneless leg of lamb is marinated in a vibrant blend of olive oil, lemon juice, garlic, rosemary, and thyme, then grilled to perfection for a beautifully charred crust and juicy interior. Paired with a refreshing yogurt mint sauce made with Greek yogurt, fresh mint, honey, and grated cucumber, this dish achieves the perfect balance of rich and tangy flavors. Ready in under 90 minutes (plus marinating time), this recipe serves up to six people and is a must-try for fans of grilled lamb or Mediterranean cuisine. Serve it with warm pita, roasted vegetables, or a crisp green salad for an unforgettable meal.
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 0.25 cups Extra virgin olive oil
- 0.25 cups Lemon juice
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 1.5 cups Greek yogurt
- 3 tablespoons Fresh mint leaves, finely chopped
- 1 tablespoon Honey
- 0.5 cups Cucumber, grated and excess water squeezed out
- 0.25 teaspoon Salt (for sauce)
- 3 sprigs Fresh mint sprigs (for garnish, optional)
Instructions
Trim any excess fat from the leg of lamb. Butterfly the lamb (if not already done) to create a roughly even thickness for grilling.
In a large bowl, whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme, salt, and black pepper to create the marinade.
Place the lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, making sure it is evenly coated. Seal or cover tightly and refrigerate for at least 4 hours or overnight for best results.
While the lamb marinates, make the yogurt mint sauce. In a medium bowl, combine Greek yogurt, chopped mint, honey, grated cucumber (with water removed), and salt. Mix well. Cover and refrigerate until ready to serve.
Preheat your grill to medium-high heat (about 400°F). Oil the grates to prevent sticking.
Remove the lamb from the marinade and let it come to room temperature for 30 minutes before grilling.
Grill the lamb for 20-25 minutes per side, depending on your desired level of doneness. Use an instant-read thermometer to check the temperature: 135°F for medium-rare, 145°F for medium, and 155°F for well-done.
Once cooked to your liking, transfer the lamb to a cutting board and let it rest for 10 minutes to redistribute the juices.
Slice the lamb against the grain into thin slices. Serve with the chilled yogurt mint sauce.
Garnish with fresh mint sprigs, if desired, and serve immediately.
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.6 g | 92% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.8 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 121 mg | 9% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 994 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
