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Golden marinated BBQ lamb with yoghurt and cumin
Golden marinated BBQ lamb with yoghurt and cumin
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Marinate lamb overnight in yogurt, lemon, garlic, olive oil, cumin, and saffron for a flavorful dish by Curtis Stone.
Ingredients:
  • 1/4 tsp saffron threads (0.1 gram), finely crumbled, or 3/4 tsp turmeric
  • 113.75 gm olive oil
  • 1 tsp cumin seeds, toasted and coarsely ground
  • Sea salt flakes, to season
  • Freshly ground black pepper, to season
  • 5.30 gm fresh lemon juice
  • 250.00 ml light Greek style yoghurt
  • 4 garlic cloves, finely chopped
  • 2 tsp lemon zest, finely grated
  • 2 butterflied legs of lamb (about 1kg each)
Instructions:
  • In a small saucepan over medium heat, warm 1 tablespoon of water until hot. Add the saffron and let it bloom for 1 minute. Then stir in olive oil, cumin, 1 teaspoon of salt, and 1/4 teaspoon pepper until warm. If using turmeric, just warm it with the olive oil mixture.
  • Transfer half of the saffron-oil mixture into a small bowl, then stir in the lemon juice. Cover and chill the lemon-saffron mixture in the refrigerator.
  • Pour the saffron-oil mixture into a large bowl and let it cool to room temperature. Stir in the yoghurt, garlic, and lemon zest. Add the lamb to the marinade, ensuring it's coated all over. Cover and refrigerate overnight.
  • Preheat the barbecue to medium heat. Take the lemon-saffron mixture out of the refrigerator and let it sit at room temperature.
  • Pat dry the lamb to remove excess marinade. Season liberally with salt and pepper. Grill the lamb, turning occasionally, for roughly 16 minutes on each side, or until an instant-read meat thermometer shows 60°C when inserted into the thickest part. Let the lamb rest on a carving board for 10 minutes before carving.
  • Thinly slice the lamb against the grain and arrange on a platter. Combine the lamb juices with the lemon-saffron mixture and drizzle over the lamb or serve on the side.

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