Spicy Marinated Leg of Lamb with Tomato–Cucumber Salad

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    20 min.

  • Marinating Time

    8 h

  • Grilling Time

    30 to 35 min.


the Ingredients

20151023095351 Row Redmeat 44


  • Completed step 240 millilitres plain Greek-style yogurt (not non-fat)
  • Completed step 3 tablespoons honey
  • Completed step 4 garlic cloves, minced
  • Completed step 2 teaspoons paprika
  • Completed step 1 teaspoon ground coriander
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon ground cayenne pepper
  • Completed step 1 teaspoon freshly ground black pepper
  • Completed step 1 teaspoon hot pepper sauce
  • Completed step ¾ teaspoon ground turmeric
  • Completed step ¼ teaspoon ground allspice
  • Completed step 1 boneless leg of lamb, about 1.4 kg, butterflied and trimmed of excess fat


  • Completed step 280 grams grape or cherry tomatoes, about 280 grams (1 dry pint)
  • Completed step 2 Kirby cucumbers, about 280 grams total
  • Completed step 3 tablespoons extra-virgin olive oil
  • Completed step 2 tablespoons finely chopped fresh dill
  • Completed step 1 tablespoon red wine vinegar
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step Kosher salt


  • In a large bowl combine the marinade ingredients. Add the lamb to the bowl and evenly coat the meat with the marinade on all sides. Cover the bowl and refrigerate for about 8 hours.
  • While the lamb is marinating, make the salad. Cut each tomato lengthwise in half. Cut each cucumber lengthwise into quarters and then cut the quarters crosswise into 1 centimetre pieces. In a medium bowl combine all of the salad ingredients, including ½ of teaspoon salt, and mix well. Set aside at room temperature until ready to serve. 
  • Remove the lamb from the bowl and wipe off the excess marinade, leaving a thin coating. Season the lamb evenly with 2 teaspoons of salt. Allow the lamb to stand at room temperature for 30 minutes before grilling.
  • Prepare the grill for indirect cooking over medium heat (180°C to 230°C).
  • Brush the cooking grates clean. Sear the lamb over direct heat, with the lid closed, until nicely browned on both sides, 10 to 15 minutes, turning once or twice. Slide the lamb over indirect medium heat, close the lid and continue cooking to your desired doneness, about 20 minutes for medium rare. Remove from the grill and let rest for about 10 minutes.
  • Cut the lamb across the grain into 0.5 centimetre slices. Serve warm with the salad.

Let's Gear Up

Recommended Tools

More Red Meat Recipes

You May Also Like