Spicy Marinated Leg of Lamb with Tomato-Cucumber Salad

Jamie Purviance

Fuel Type:
  • People

    Serves 6 to 8

  • Prep Time

    20 mins

  • Marinating Time

    8 h

  • Grilling Time

    30 to 35 mins


the Ingredients

20151023095351 Row Redmeat 44


  • 1 cup plain Greek-style yogurt (not nonfat)
  • 3 tablespoons honey
  • 4 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon 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


  • 10 ounces grape or cherry tomatoes, about 2 cups (1 dry pint)
  • 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

Take Your Grilling Anywhere



  • 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 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. 
  • 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.
  • Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 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 ¼-inch slices. Serve warm with the salad.

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