Yogurt Marinated Leg Of Lamb North Africa Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

YOGURT-MARINATED ROAST LEG OF LAMB



Yogurt-Marinated Roast Leg of Lamb image

A tangy yogurt-herb marinade tenderizes this leg of lamb, then browns in the oven to add flavor to the drippings. Top with chunky Almond Relish for a dramatic dish worthy of a holiday feast or special occasion. (Plan ahead: Chef Berglund recommends two days of marination.)

Provided by Paul Berglund

Categories     main-dish

Time P2DT4h

Yield 8 servings

Number Of Ingredients 12

1 4-inch piece ginger, about ¼ cup chopped
4 cloves garlic
1 yellow onion
1 bunch parsley, divided
1 bunch cilantro, divided
1 quart whole-milk yogurt
2 tablespoons kosher salt
1 bone-in leg of lamb, 5?7 pounds
1 cup whole almonds, toasted, oven-toasted at 350 degrees F for 8?10 minutes
1/2 cup extra-virgin olive oil
Juice of 2 lemons
Kosher salt

Steps:

  • Marinade: Use a spoon to peel the ginger. Peel garlic and onion. Roughly chop onion and ginger, followed by half of the parsley and cilantro, including stems. In a blender, add the ginger, onion, garlic, herbs, ⅓ of the yogurt, and salt. Purée until smooth. Add the remaining yogurt and purée again to combine. Set aside.
  • Lamb: Place lamb on a flat surface. Use a sharp knife to poke holes in the lamb at 1½-inch intervals; this will help the lamb absorb the marinade. Flip over and repeat on the other side. Fit a brining bag into a large container (or the roasting pan you'll be using, if it fits in the refrigerator). Then place the lamb into the bag and pour in the marinade. Massage the marinade into the lamb so all of the meat is covered, then seal the bag. Refrigerate for 1-2 days (longer marination will yield more tenderized lamb).
  • Preheat the oven to 350 degrees F. Transfer the lamb and all of the marinade into a roasting pan. Lay parchment paper over the lamb to cover, then cover the roasting pan tightly with aluminum foil. Roast for 1 hour. (Total roasting time will be 3 hours.)
  • After 1 hour, remove lamb from oven. Gently remove foil and parchment. (The yogurt will have separated into curds and whey, which is normal.) Use tongs to flip the lamb over, then cover with parchment and foil again. Place back into the oven for 1 hour. After the second hour of roasting, flip the lamb again and place back into the oven, uncovered, for 1 final hour.
  • After a total of 3 hours of roasting, remove lamb. Pierce the lamb with a sharp knife to check for doneness. If there isn't a lot of resistance, it's done. Flip lamb over, spoon yogurt solids on top, and let rest, 30 minutes.
  • Almond Relish: Roughly chop the almonds, place in a medium bowl, and set aside. Pick the leaves off the remaining cilantro and parsley, bunch together, and finely chop. Add herbs to the almonds. Add enough olive oil to cover, about ½ cup, and mix. Juice 3 of the 4 lemon halves into the relish, mix, and add salt to taste. Use the juice of the remaining lemon half to taste.
  • Assembly: Use tongs and a meat fork to transfer lamb to a serving platter. Spoon relish over the lamb, and serve.

YOGURT-MARINATED LEG OF LAMB WITH CARDAMOM AND ORANGE



Yogurt-Marinated Leg of Lamb With Cardamom and Orange image

This wet-roasted leg of lamb doesn't contain a ton of liquid - this is about roasting, not braising, and if you add enough liquid to a cut of meat, you're not roasting any more. Instead, the lamb is moistened with a yogurt-based marinade laced with fresh mint, orange zest and cardamom. The yogurt keeps the surface of the lamb from drying out and - if you let the lamb sit for a while after you've smeared it with the marinade (and you should) - it permeates the meat a bit with the flavors of the marinade. This needs no accompaniment, but if you're in the mood for some heat, a dab of harissa wouldn't be out of place. Don't know how to carve a lamb? Mark Bittman shows you how in this video.

Provided by Mark Bittman

Categories     dinner, roasts, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 7

1 5-to-7-pound leg of lamb, preferably at room temperature, shank removed if necessary
1/2 cup whole-milk yogurt
1/4 cup chopped fresh mint, plus more for garnish
2 tablespoons orange zest
2 teaspoons ground cardamom
1 teaspoon salt, or to taste
2 teaspoons freshly ground black pepper

Steps:

  • Heat the oven to 425º. Remove as much of the surface fat as is practical from the lamb. Mix together the yogurt, mint, orange zest, cardamom, salt and pepper; rub the meat all over with the yogurt mixture. If you have time, let the lamb sit for an hour or more (refrigerate if it will be much longer).
  • Put the lamb on a rack in a roasting pan. (You might line the pan first with aluminum foil to make cleanup easier.) Roast for 30 minutes, then check; if the lamb threatens to burn, turn the heat down to 350º; otherwise leave it at 425º.
  • After about 1 hour (total) of roasting, check the internal temperature of the lamb with an instant-read thermometer. Continue to check every 10 minutes; when it reaches 130 for medium rare (125 for very rare) in its thickest part (check it in several places), it's done. Total cooking time will be less than 1 1/2 hours. Let it rest for a few minutes before carving. Serve garnished with more chopped mint.

Nutrition Facts : @context http, Calories 568, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 39 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 17 grams, Sodium 449 milligrams, Sugar 1 gram

YOGURT MARINATED LEG OF LAMB - NORTH AFRICA



Yogurt Marinated Leg of Lamb - North Africa image

Make and share this Yogurt Marinated Leg of Lamb - North Africa recipe from Food.com.

Provided by Mme M

Categories     Lamb/Sheep

Time P2DT30m

Yield 6 serving(s)

Number Of Ingredients 10

3 -4 lbs leg of lamb, partly boned
2 lemons, juice of
salt
pepper
2 teaspoons cumin seeds
1 teaspoon coriander seed
1 teaspoon black peppercorns
2 cloves
1 cinnamon stick, short
15 ounces unsweetened plain yogurt

Steps:

  • Two days before you cook the lamb outside on the BBQ, make a 'butterfly cut' along the bone, or ask the butcher to do it!
  • Place the butterfly-cut leg of lamb in a close fitting container, pour the lemon juice over the top and sprinkle with a little salt. Cover and chill for 24 hours.
  • The next day, toast (dry-fry) the spices in a small pan over low heat for 2 - 3 minutes, stirring until you smell the heavy aroma. Grind as finely as possible in a food processor or spice mill, and place in a bowl.
  • Add the yogurt and mix thoroughly to make the marinade.
  • Remove the meat from the container and wipe any juices from the base. Spoon in half the marinade, then lay the lamb down onto this. Cover with the remaining marinade, ensuring that all the meat has marinade on it.
  • Chill for a further 24 hours.
  • Return to room temperature at least 2 hours before cooking.
  • Light the BBQ an hour before cooking.
  • Brush the marinade off the lamb, and discard it.
  • Sprinkle the outside of the meat with a little seasoning (salt, pepper, new spices), and lay on the grill, seasoned side down, about 8 - 10 inches from the coals.
  • Leave untouched to cook for 15 minutes.
  • Season the upper surface of the lamb before turning. Cook this side for 15 minutes.
  • Remove and set aside for 10 minutes, to seal in all the juices.
  • Carve across the grain in thick slices.
  • Serve with a warm chickpea salad or a couscous salad, and slices of cucumber, tomato and salad greens.

Nutrition Facts : Calories 510.8, Fat 33.4, SaturatedFat 14.8, Cholesterol 161.9, Sodium 166, Carbohydrate 5.5, Fiber 0.4, Sugar 4, Protein 45.1

YOGURT-MINT MARINATED GRILLED LEG OF LAMB



Yogurt-Mint Marinated Grilled Leg of Lamb image

Provided by Bobby Flay

Categories     main-dish

Time 9h50m

Yield 8 servings

Number Of Ingredients 7

1 de-boned (5 pound) leg of lamb, trimmed of excess fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Steps:

  • Using a paring knife, make several small slits over the entire surface of the lamb, and stuff the slits with the sliced garlic. Add the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor and process until smooth. Place the lamb on a large baking sheet and rub the entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or overnight.
  • Preheat the grill to high. Remove the lamb from the marinade and season well with salt and pepper. Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F. Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours. Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into 1/4-inch thick slices.

BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT AND MINT



Butterflied Leg of Lamb Marinated in Yogurt and Mint image

Provided by Food Network

Categories     main-dish

Time 6h45m

Yield 6 servings

Number Of Ingredients 14

1 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 scallions, finely chopped
3 large garlic cloves, minced, plus 1 large clove garlic
1/4 cup chopped fresh mint
2 tablespoons chopped fresh thyme
Grated zest of 1 lemon
1 tablespoon cracked black pepper
Salt to taste
1 (4 to 5 pound) butterflied leg of lamb
Vegetable oil cooking spray
1/3 cup extra-virgin olive oil
1 large clove garlic, crushed

Steps:

  • Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and refrigerate for 4 to 6 hours. About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
  • Prepare a charcoal or gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be hot. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Discard the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
  • Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling. Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes. Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 minutes before slicing.

GRILLED YOGURT-MARINATED LEG OF LAMB



Grilled Yogurt-Marinated Leg of Lamb image

Provided by Bon Appétit Test Kitchen

Categories     Lamb     Marinate     Easter     Yogurt     Father's Day     Backyard BBQ     Dinner     Spring     Summer     Grill     Grill/Barbecue     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 9

2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 4-5 pound butterflied leg of lamb, opened like a book
4 lemons, halved

Steps:

  • Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.

YOGURT-MARINATED LEG OF LAMB



Yogurt-Marinated Leg of Lamb image

I was looking for an easy yet different way to make Leg of Lamb for Easter dinner this year. I found this recipe at Rachael Ray's web site. The lamb turned out tender and very delicious. Served it with rosemary roasted potatoes and veggie sides. The recipes says serves 6 but we had plenty left over that I made Gyros for dinner the next night.

Provided by Paintpuddles

Categories     Lamb/Sheep

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

2 cups Greek yogurt
1/4 cup extra virgin olive oil
1/2 cup of fresh mint, chopped
1 teaspoon salt
1/2 teaspoon pepper
5 lbs leg of lamb, bone-in

Steps:

  • 1. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours.
  • 2. Preheat the oven to 350°. Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. Let rest for 15 minutes before slicing.

Nutrition Facts : Calories 843.1, Fat 60, SaturatedFat 23.2, Cholesterol 253.3, Sodium 605.6, Carbohydrate 0.8, Fiber 0.6, Protein 70.5

ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES, LEMON, AND ONIONS



Roasted Leg of Lamb with North African Spices, Lemon, and Onions image

Provided by Aglaia Kremezi

Categories     Wine     Garlic     Herb     Lamb     Olive     Onion     Broil     Roast     Dinner     Lemon     Rosemary     Meat     Spice     Oregano     Caraway     Cumin     Coffee Grinder     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 6 servings

Number Of Ingredients 16

Spice Mixture:
3 tablespoons coarse sea salt
2 teaspoons dried Greek oregano or savory
1 teaspoon chopped fresh rosemary leaves
3 teaspoons caraway seeds
1 teaspoon cumin seeds
1/2 teaspoon ground turmeric
2 tablespoons Harissa or Aleppo or Mara's pepper to taste
1 teaspoon chopped garlic
1/4 cup olive oil
Lamb:
One 5-to 6-pound bone-in leg of lamb
1/4 cup fresh lemon juice
1/3 cup dry white wine, or more if needed
1½ pounds medium or small red onions, peeled and halved or quartered
2 or 3 fresh rosemary sprigs, or 1 tablespoon dried

Steps:

  • In a spice grinder, a clean coffee grinder, or a mortar, grind the salt, oregano, rosemary, caraway, cumin, and turmeric to a fine powder. Transfer to a bowl and add the harissa and chopped garlic. Add the olive oil to make a thick paste. Make 8 or 9 deep slits all over the lamb and insert some of the spice paste, rubbing the paste all over the surface of the meat. Cover and let stand for 1 hour at room temperature or, preferably, refrigerate for at least 5 hours or overnight. Bring to room temperature before roasting.
  • Preheat the oven to 450°F. Place the leg of lamb fat side down in a roasting pan that will hold the onions in one layer. Roast for 20 minutes. Mix the lemon juice and wine in a small bowl. Turn the meat and pour the lemon-wine mixture over it. (If you are roasting the lamb in a clay dish, warm the mixture first, because cold liquid can cause the clay to crack.) Reduce the oven temperature to 375°F and roast for 35 minutes, basting every 10 to 15 minutes with the pan juices. If the pan dries out, add a little more wine.
  • Transfer the lamb to a plate and add the onions to the pan, tossing them well to coat them with the pan juices. Add the rosemary sprigs or sprinkle with dried rosemary, toss, place the lamb on the onions, and continue roasting, basting often, for another 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 135°F. Transfer the meat to a heated platter, cover with a double layer of aluminum foil, and set aside. (Leave the oven on.) If the pan juices are watery, transfer most of them to a saucepan and cook briefly to reduce.
  • Meanwhile, return the pan to the oven and continue baking the onions until tender, with browned edges. Turn the oven to broil. Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.

YOGURT-AND-HERB-CRUSTED LEG OF LAMB



Yogurt-and-Herb-Crusted Leg of Lamb image

In this hearty dish, a piquant yogurt sauce not only offsets the robustness of the lamb, but also helps bind the citrusy herbed breadcrumbs. What pops out of the oven: tender, juicy meat with an irresistibly crisp coating.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h10m

Number Of Ingredients 9

2/3 cup extra-virgin olive oil
3 tablespoons minced garlic (from 6 cloves)
Coarse salt
4 teaspoons lemon zest and 2 tablespoons fresh juice (from 2 lemons), plus wedges for serving
1 1/2 cups fresh flat-leaf parsley leaves
1 1/2 cups panko breadcrumbs
1 1/2 cups plain Greek yogurt
2 tablespoons grainy mustard
1 boneless leg of lamb (4 1/2 pounds), trimmed of silver skin and butterflied

Steps:

  • Preheat oven to 450 degrees with one rack in top third and one in bottom third. Set a wire rack in a foil-lined rimmed baking sheet. In a saucepan, combine oil, garlic, and 1 1/2 teaspoons salt; cook over medium until fragrant, 3 to 5 minutes. Transfer to a food processor and process with zest and parsley until a coarse paste forms. Transfer to a bowl; stir in breadcrumbs and lemon juice. In another bowl, whisk together yogurt and mustard; season with salt.
  • Place lamb, skin-side down, on a work surface and pound with a mallet to an even thickness of about 1 1/4 inches. Arrange loose ends to create a rough rectangle; season with salt. Spread 1/2 cup yogurt mixture evenly over surface, then half of breadcrumb mixture. Starting at ragged short end, tightly roll lamb into a cylinder. Tie with kitchen twine at 2-inch intervals; insert 2 skewers crosswise through lamb to help hold shape, if desired. Transfer to prepared baking sheet; season all over with salt.
  • Increase oven heat to broil; broil lamb on top rack, flipping halfway through, until fat is golden brown, about 2 minutes a side. Reduce temperature to 450 degrees and roast 20 minutes. Remove from oven; reduce temperature to 400 degrees. Remove twine from lamb, leaving skewers in place. Spread remaining yogurt mixture thickly over top and sides of lamb. Press remaining breadcrumb mixture into yogurt. Roast on bottom rack until a thermometer inserted in thickest part of lamb registers 135 degrees for medium-rare, 40 to 60 minutes more, depending on diameter of roll. Transfer to a cutting board and let stand 20 minutes before carving with a very sharp knife. Serve, with lemon wedges.

More about "yogurt marinated leg of lamb north africa food"

YOGURT MARINATED RACK OF LAMB WITH SPICED HERB CRUST | GLENISK
For the Yogurt Dressing, simply add all the ingredients into a bowl and mix thoroughly cover and allow the flavours to develop; Remove and allow the lamb to rest for 10 minutes. The lamb tastes great served with boiled baby potatoes, couscous or a tasty salad of cucumber, tomato, red onion, mint and pomegranate.
From glenisk.com


YOGURT-MARINATED LEG OF LAMB | RECIPE | LAMB RECIPES, RECIPES, …
Dec 22, 2017 - In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and
From pinterest.ca


HARISSA ROASTED LEG OF LAMB RECIPE - FEASTING AT HOME
Instructions. Prep the Lamb: Trim the fat off the leg if you prefer a leaner version -or leave some on for extra flavor. See notes. Score all sides of leg 1/2 inch deep, 1 1/2 to 2 inches apart (crosshatch if you like), sprinkle generously with salt and bring to room temp for at least 1 hour. Preheat oven to 350F.
From feastingathome.com


YOGURT-MARINATED LEG OF LAMB | RACHAEL RAY IN SEASON
Directions. In a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. Add the lamb, turning to coat evenly, and refrigerate for 24 hours. Preheat the oven to 350 degrees . Place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center ...
From rachaelraymag.com


HARISSA AND YOGURT MARINATED LEG OF LAMB | DINNER RECIPES
Method. Mix the harissa and yogurt, and season. Lay the lamb out, flesh side up. Spread the mix on top. Marinate overnight if you can. When ready to cook, heat the oven to 170 C, 150 C fan, 325 F, gas 3. Season the lamb all over, place marinade side up in an oiled roasting tin, and cook for 1 hour to 1 hour 10 minutes, depending on how pink you ...
From womanandhome.com


DAHI GOSHT (LAMB IN YOGURT SAUCE) RECIPE - THE SPRUCE EATS
17 ounces boneless leg of lamb, cubed. 2 cups plain yogurt. 1 teaspoon freshly ground black pepper. Dash kosher salt, or to taste. 1 teaspoon turmeric. 3 tablespoons garlic paste. 3 tablespoons ginger paste. Green chiles, finely chopped, to taste. 3 tablespoons canola oil, or sunflower or canola oil. 2 medium onions, sliced. 3 tablespoons garam ...
From thespruceeats.com


GRILLED YOGURT-MARINATED LEG OF LAMB - GLUTEN FREE RECIPES
Grilled Yogurt-Marinated Leg of Lamb might be just the main course you are searching for. One portion of this dish contains approximately 34g of protein, 13g of fat, and a total of 297 calories. This recipe serves 8. From preparation to the plate, this recipe takes roughly 8 hours. The Fourth Of July will be even more special with this recipe. A mixture of lemons, whole-milk yogurt, …
From fooddiez.com


INA GARTEN YOGURT MARINATED LEG OF LAMB RECIPE - FOOD NEWS
Grilled Yogurt-Marinated Leg of Lamb Recipe; Lamb marinated in yogurt, garlic and rosemary Recipe ; Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine the mustard, 1 tablespoon of garlic, the rosemary, balsamic vinegar, 1 tablespoon salt and 1/2 teaspoon of pepper in a mini food processor and pulse until the garlic and rosemary …
From foodnewsnews.com


CURRY YOGURT-MARINATED LAMB KEBABS RECIPE | PBS FOOD
Directions. Place lamb, zucchini, and summer squash in a large shallow baking dish or re-sealable plastic bag. In a medium bowl, stir together yogurt, lime zest and …
From pbs.org


LAMB MARINATED WITH GREEK YOGURT - ALBERTA MILK
Lamb Marinated with Greek Yogurt. April and Easter go hand-in-hand. Lamb is also a tradition in Greece. So why not use Greek yogurt in this delicious lamb dish. The acid in the yogurt helps, to bring out the great taste that lamb has, and helps break down the fat, that can produce an unwelcome aromas. In addition the yogurt acts as a great carrier for the other flavours. The …
From albertamilk.com


TOP 20 MIDDLE EASTERN RECIPES WITH GARLIC, LEG OF LAMB & LEMON …
browse 30 middle eastern recipes with garlic, leg of lamb & lemon collected from the top recipe websites in the world
From supercook.com


YOGURT-MARINATED, GRILLED ZA'ATAR-RUBBED LAMB - WASHINGTON POST
Combine the yogurt, lemon zest and half of the lemon juice in a gallon-size zip-top bag. Add the lamb and seal, pressing out as much air …
From washingtonpost.com


MARINATED LEG OF LAMB ROAST IN SPICED YOGURT - EAT THE …
The marinade makes the meat on our Yogurt Marinated Roast Leg of Lamb. Bold and flavor forward. This marinade is a mix of cultures of the Mediterranean region. The Greek yogurt tenderizes and also removes any gamey lamb taste. Likewise, balsamic vinegar tenderizes while adding a sweet tangy note. A splash of Citrus, from the Lemon imparts bright …
From eat-the-heat.com


GRILLED YOGURT-MARINATED LEG OF LAMB RECIPE - FOOD NEWS
Preheat grill and cook lamb for 10 minutes on each side for rare. Remove lamb from grill and allow to sit for at least 5 minutes before slicing to serve. Yield:6 to 8 servings Learn how to cook great Yogurt marinated grilled leg of lamb . Crecipe.com deliver fine selection of quality Yogurt marinated grilled […]
From foodnewsnews.com


10 BEST LAMB MARINATED WITH YOGURT RECIPES - YUMMLY
salt, leg of lamb, paprika, ground cinnamon, olive oil, diced tomato and 9 more Pan Fried Cabbage Rolls with Spiced Lamb SayNomaste greek yogurt, cardamom pods, garlic, ground lamb, ginger, ginger and 20 more
From yummly.com


YOGURT-MARINATED LAMB KEBABS WITH LEMON BUTTER RECIPE - FOOD …
Light a grill. Drain the lamb and pat dry with paper towels. In a large bowl, whisk the remaining 1 cup of yogurt with the chile powder, turmeric, garlic, cayenne and 1 teaspoon of salt.
From foodandwine.com


ROASTED LEG OF LAMB WITH YOGURT MINT MARINADE - STONYFIELD
Ingredients. 8 cloves garlic (minced) Zest of 1 lemon. 1 T red wine vinegar. 1 c mint (chopped) 1/4 c lemon juice. 3 c Stonyfield Organic Whole Milk Smooth & Creamy Plain. 4 lb boneless leg of lamb. Salt and pepper to taste.
From stonyfield.com


GRILLED MARINATED LEG OF LAMB | EDIBLE VERMONT
Marinate the lamb in the yogurt mixture for at least 8 hours hours or overnight in the refrigerator. Get the grill going and remove the lamb from the marinade, wiping the yogurt off the lamb with paper towels. Season with salt and pepper. Using a small knife, make slits in the top of the lamb and insert the garlic slices. Grill until done to ...
From ediblevermont.ediblecommunities.com


MARINATED LAMB LEG WITH GARLIC, YOGURT AND FENNEL - THE …
2 pounds butterflied lamb leg, opened out. 1 cup plain yogurt, preferably Greek. 2 garlic cloves, roughly chopped. 1½ tablespoons whole fennel seeds, roughly chopped
From theglobeandmail.com


NORTH AFRICAN ORANGE & LAMB KEBABS RECIPE | EATINGWELL
Add yogurt and lemon juice; process until smooth. Scrape into a medium bowl, add lamb and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. Step 3. Thread lamb and orange slices alternately onto 8 skewers. Discard marinade. Step 4. …
From eatingwell.com


NORTH AFRICAN MARINATED LAMB RECIPE | MYRECIPES
This vibrant lamb dish features an incredibly vibrant North African-inspired marinade, also known as chermoula. Though simple to whip up, the combination of fresh herbs and bold spices in the marinade help to bring out the richness of the lamb and really make this grilled dish (which became a fast staff favorite in the test kitchen) shine. When purchasing the lamb leg, ask your …
From myrecipes.com


TOP 20 GARLIC, LEG OF LAMB & TURMERIC RECIPES : 2022
browse 76 garlic, leg of lamb & turmeric recipes collected from the top recipe websites in the world
From supercook.com


GRILLED BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT - FAMILY SPICE
Boneless leg of lamb: You can buy it already deboned or remove it from the bone yourself. Plain yogurt: Use plain full fat yogurt. The better quality yogurt you use, the better marinade it will make. Lemon juice: You can use freshly squeezed or bottled lemon juice. Onion: The acid in onion breaks down the meat beautifully. You will grate the onion and use its juice.
From familyspice.com


RECIPE YOGURT MARINATED LEG OF LAMB - NORTH AFRICA WITH LEG OF …
Yogurt Marinated Leg of Lamb - North Africa. Ingredients. leg of lamb. lemons%2c juice of. salt. pepper. cumin seeds. coriander seed. black peppercorns. cloves. cinnamon stick. unsweetened plain yogurt --- 3 -4 lbs leg of lamb, partly boned . 2 lemons, juice of. salt. pepper. 2 teaspoons cumin seeds. 1 teaspoon coriander seed. 1 teaspoon black peppercorns. 2 …
From kostw.com


THE SCIENCE OF YOGURT MARINADES - SERIOUS EATS
In some Indian cookbooks and recipes for yogurt-marinated foods, you might notice this detail in the instructions: “marinate the meat for 4 to 6 hours, preferably overnight.” When I marinate beef, chicken, or lamb at home with yogurt-based marinades, I often marinate them overnight in the refrigerator and I’ve never noticed any mushy textures or loss in quality, …
From seriouseats.com


YOGURT MARINATED GRILLED LEG OF LAMB RECIPE - WHAT'S COOKING …
In a medium-size bowl, combine yogurt, lemon juice, lime juice, rosemary leaves, garlic, salt, and pepper. Place lamb into a deep baking pan; pour yogurt marinade over the lamb. Cover and refrigerate at least overnight or up to 3 days. Remove lamb from refrigerator and allow to come to room temperature before proceeding.
From whatscookingamerica.net


YOGURT MARINATED LAMB | LAMB LEG RECIPES, ENTREE RECIPES, LAMB …
Mar 28, 2012 - This grilled butterflied leg of lamb marinated in yogurt is a mediterranean specialty that uses yogurt and mint marinade to tenderize and flavor the meat. Mar 28, 2012 - This grilled butterflied leg of lamb marinated in yogurt is a mediterranean specialty that uses yogurt and mint marinade to tenderize and flavor the meat. Pinterest. Today. Explore. When …
From pinterest.ca


YOGURT- AND MINT-MARINATED LAMB SKEWERS RECIPE
For the Marinade: Place yogurt, lemon juice, lemon zest, olive oil, mint leaves, cilantro leaves, garlic, salt, paprika, and black pepper in the jar of a blender. Blend marinade until smooth. Place lamb cubes in a large resealable plastic bag. Pour marinade into bag and seal, removing as much air as possible. Place in refrigerator and marinate for at least 4 and up to 8 …
From seriouseats.com


SLOW-COOKED LEG OF LAMB WITH SPICED YOGURT AND HERBS …
Preheat the oven to 425°. In a roasting pan large enough to hold the lamb, whisk the chicken stock with the wine, lemon juice, honey, allspice, cloves, …
From foodandwine.com


YOGHURT MARINATED LAMB CURRY - BY HEIN VAN TONDER, FOOD …
Mix the yoghurt, spices in a large bowl. Add the lamb pieces and mix well to ensure the lamb is coated. Cover and place in the fridge for at least 6 hours but preferably overnight. Preheat the oven to 170 degrees C. In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent.
From heinstirred.com


RECIPE: ROASTED LEG OF LAMB WITH NORTH AFRICAN SPICES - THE …
Place the lamb on the onions again and broil for 2 to 3 minutes, or until the surface is deep brown and crackling. Carve the lamb and serve, passing the pan juices in a bowl or sauceboat at the table.
From theatlantic.com


RECIPE - NORTH AFRICAN SPICED WHOLE LEG OF LAMB
1 bone-in leg of lamb, 8 lbs (3.63 kg) 1. Place olive oil, vinegar, onion, garlic, parsley, cumin, smoked paprika, coriander seed, salt and cayenne pepper in a food processor. Pulse until a chunky paste forms. 2. Place lamb in a large baking dish. Using a sharp paring knife, poke the meat several times on all sides.
From lcbo.com


LAMB MARINATED IN YOGURT, GARLIC AND ROSEMARY RECIPE - LOS …
2 tablespoons minced fresh rosemary. ¼ cup olive oil. 1 ½ teaspoons salt. 1 cup plain yogurt. 1 (4 to 4 ½-pound) boneless leg of lamb, rolled and tied. 1. In a …
From latimes.com


GRILLED YOGURT-MARINATED LEG OF LAMB RECIPE - BON APPéTIT
Step 1. Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 ...
From bonappetit.com


HARISSA AND YOGURT MARINATED LEG OF LAMB | DINNER RECIPES
Method. Mix the harissa and yogurt, and season. Lay the lamb out, flesh side up. Spread the mix on top. Marinate overnight if you can. When ready to cook, heat the oven to 170 C, 150 C fan, 325 F, gas 3. Season the lamb all over, place marinade side up in an oiled roasting tin, and cook for 1 hour to 1 hour 10 minutes, depending on how pink you ...
From womanandhome.com


Related Search