Mar 22, 2013

Spicy Marinated Leg of Lamb with Tomato-Cucumber SaladRecipe by Jamie Purviance

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Grocery List

Fresh Produce

  • 0.125 oz fresh dill
  • 4 garlic cloves
  • 10 oz Kirby cucumbers
  • 10 oz pear or cherry tomatoes

Meat / Poultry / Seafood

  • 1 boneless legs of lamb, each about 3 lb

Oil and Spices

  • 3 tbsp extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 0.25 tsp ground allspice
  • 1 tsp ground cayenne pepper
  • 1.5 tsp ground coriander
  • 1 tsp ground cumin
  • 0.75 tsp ground turmeric
  • 2.5 tsp kosher salt
  • 2 tsp paprika


  • 3 tbsp honey
  • 1 tsp hot pepper sauce
  • 1 tbsp red wine vinegar


  • 1 cup plain Greek yogurt



  • 1 cup plain Greek-style yogurt
  • 3 tablespoons honey
  • 4 garlic cloves, minced
  • 2 teaspoons paprika
  • 1-½ teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon hot pepper sauce
  • ¾ teaspoon ground turmeric
  • ¼ teaspoon ground allspice

  • 1 boneless leg of lamb, about 3 pounds, butterflied and trimmed of excess fat


  • 2 cups pear or cherry tomatoes, about 10 ounces total
  • 2 Kirby cucumbers, about 10 ounces total
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon freshly ground black pepper

  • Kosher salt


  1. 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.

  2. 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 ½-inch pieces. In a medium bowl combine all of the salad ingredients, including ½ teaspoon salt, and mix well. Set aside at room temperature until ready to serve. 

  3. Remove the lamb from the bowl and wipe off the excess marinade, leaving a thin coating. Season the lamb evenly with 2 teaspoons salt. Allow the lamb to stand at room temperature for 30 minutes before grilling.

  4. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

  5. Brush the cooking grates clean. Sear the lamb over direct medium heat, with the lid closed as much as possible, 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.

  6. Cut the lamb crosswise into ¼-inch slices. Serve warm with the salad.

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Spicy Marinated Leg of Lamb with Tomato-Cucumber Salad