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Turkish · Main
Leg of Lamb with Yogurt-Spice Marinade
A butterflied leg of lamb painted with a paste of ground coriander, fennel and cumin, turmeric, cayenne, garlic and yogurt, left to take on the spice, then roasted and basted until well browned.
- YieldServes 8
- Hands-on45 min
- Total4 h 3 min
- Difficulty
Ingredients
Marinade
- 2 tbspcoriander seeds
- 2 tbspfennel seeds
- 2 tbspcumin seeds
- 1 tbspblack pepper, coarsely ground
- ½ tspground turmeric
- ½ tspcayenne pepper
- 6 clovesgarlic, minced
- 60 mlextra virgin olive oil, 1/4 cup
- 80 mlplain whole-milk yogurt, 1/3 cup
- to tastesalt
Lamb
- 2 kgboneless leg of lamb, boned and butterflied (from a 3.6 kg / 8 lb bone-in leg, or 4 to 5 lb boneless), trimmed of fat
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