Yogurt Marinated Leg of Lamb North Africa
Infuse your dinner table with the vibrant flavors of North Africa by serving this yogurt-marinated leg of lamb. This dish showcases a beautiful fusion of aromatic spices, including cumin, coriander, turmeric, and paprika, blended with velvety Greek yogurt for a marinade that tenderizes the lamb and imparts a fragrant depth of flavor. A hint of cinnamon and optional harissa paste adds warm, spicy undertones, while fresh lemon juice and olive oil balance the richness. Marinated overnight to maximize the flavors, the lamb is roasted to perfection, creating a crispy, caramelized exterior and a succulent, juicy center. Garnished with fresh cilantro and parsley, this dish pairs wonderfully with couscous, roasted vegetables, or flatbread, making it an impressive centerpiece for any feast. Perfect for special occasions or a culinary adventure at home, this North African-inspired recipe is a must-try for fans of bold, exotic flavors.
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Recipe Information
Ingredients
- 4 pounds leg of lamb (boneless or bone-in)
- 1.5 cups plain Greek yogurt
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 0.5 teaspoons cinnamon
- 1 teaspoon ground turmeric
- 1 tablespoon harissa paste (optional for spice)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, whisk together the yogurt, lemon juice, olive oil, minced garlic, cumin, coriander, paprika, cinnamon, turmeric, harissa paste (if using), salt, and black pepper until well combined.
Pat the leg of lamb dry with paper towels. Using a sharp knife, make several small slits across the surface of the lamb to allow the marinade to penetrate.
Rub the yogurt marinade all over the lamb, making sure it’s evenly coated and working it into the slits.
Place the marinated lamb in a large resealable plastic bag or cover it tightly with plastic wrap. Refrigerate for at least 8 hours, preferably overnight, to allow the flavors to develop.
When ready to cook, preheat your oven to 375°F (190°C). Take the lamb out of the refrigerator and let it come to room temperature for about 30 minutes.
Place the lamb on a roasting rack in a large roasting pan. Discard any excess marinade.
Roast the lamb in the preheated oven for about 1.5 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Use a meat thermometer for accuracy.
Remove the lamb from the oven, cover it loosely with foil, and let it rest for 15-20 minutes to allow the juices to redistribute.
Transfer the lamb to a cutting board, slice it against the grain, and arrange on a serving platter. Garnish with chopped fresh cilantro and parsley before serving.
Serve alongside couscous, roasted vegetables, or flatbread for a complete North African-inspired meal.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 295 mg | 98% | |
| Sodium | 933 mg | 41% | |
| Total Carbohydrate | 6.3 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.7 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 7.5 mg | 41% | |
| Potassium | 1128 mg | 24% | |
*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.
