Barbecued Middle Eastern Lamb

Infuse your barbecue with the vibrant, aromatic flavors of the Middle East with this spectacular Barbecued Middle Eastern Lamb recipe. A succulent 2kg lamb leg, expertly marinated in a rich blend of Greek yogurt, garlic, and bold spices like cumin, coriander, cinnamon, smoked paprika, turmeric, and sumac, becomes the star of your grill. The deeply spiced marinade, enriched with lemon juice and olive oil, penetrates every cut of the meat, ensuring every bite is tender and bursting with flavor. Grilled to perfection over a two-zone fire, this dish achieves a beautifully charred crust while retaining a juicy, medium-rare interior. Finished with fresh herbs like mint and parsley, this show-stopping lamb is ideal for serving with fluffy flatbread, roasted vegetables, or crisp Middle Eastern salads. Perfect for your next gathering, this recipe combines bold, smoky flavors with irresistible tenderness that will leave everyone asking for seconds.

Nutriscore Rating: 58/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 kg Lamb leg (bone-in or boneless)
• 250 ml Plain Greek yogurt
• 6 Garlic cloves (minced)
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground cinnamon
• 2 tsp Smoked paprika
• 1 tsp Turmeric powder
• 1 tsp Sumac
• 1 tsp Salt
• 1 tsp Black pepper (freshly ground)
• 50 ml Lemon juice (freshly squeezed)
• 3 tbsp Olive oil
• 2 tbsp Fresh mint leaves (chopped)
• 2 tbsp Fresh parsley (chopped)

Directions

Step 1

In a large mixing bowl, combine the Greek yogurt, minced garlic, ground cumin, ground coriander, ground cinnamon, smoked paprika, turmeric powder, sumac, salt, black pepper, lemon juice, and olive oil. Mix well to form a marinade.

Step 2

Place the lamb leg on a clean work surface. If it's bone-in, make a few deep cuts into the meat to allow the marinade to penetrate. If it's boneless, consider butterflying the lamb for even cooking on the grill.

Step 3

Rub the prepared marinade all over the lamb, ensuring it coats every part of the meat, including inside the cuts. Massage the marinade in for maximum flavor.

Step 4

Cover the lamb and let it marinate in the refrigerator for at least 4 hours, preferably overnight for deeper flavor.

Step 5

Preheat your barbecue grill to medium-high heat. If using charcoal, arrange the coals for a two-zone grilling setup, with one side hotter for searing and the other cooler for indirect cooking.

Step 6

Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.

Step 7

Sear the lamb on the hot side of the grill for 8-10 minutes per side, until it develops a nice charred crust.

Step 8

Move the lamb to the cooler side of the grill and close the lid. Continue cooking for 40-50 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F) for medium-rare or 70°C (160°F) for medium when measured with a meat thermometer.

Step 9

Once cooked, transfer the lamb to a cutting board and tent it with foil. Allow it to rest for 15 minutes to reabsorb its juices.

Step 10

Garnish the rested lamb with chopped fresh mint and parsley. Slice and serve with flatbread, roasted vegetables, or a refreshing Middle Eastern salad.

Nutrition Facts

Serving size	2407.1 grams (2407.1g)

Amount per serving	% Daily Value*
Calories	6552

Total Fat 509.90g	654%
Saturated Fat 210.00g	1050%
Polyunsaturated Fat 4.20g
Cholesterol 1966mg	655%
Sodium 3914mg	170%
Total Carbohydrate 33.10g	12%
Dietary Fiber 7.60g	27%
Total Sugars 11.40g
Protein 490.10g	980%

Vitamin D 0IU	0%
Calcium 698mg	54%
Iron 51mg	282%
Potassium 7530mg	160%

*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.

Source of Calories

Fat: 68.7%

Protein: 29.3%

Carbs: 2.0%