Equipment
Ingredients
Marinade & Lamb
- 5443 g boned leg of lamb, butterflied
- 240 g plain yogurt, full-fat or low-fat
- 2 limes
- 3 g freshly ground black pepper, freshly ground
- 3 g fine sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 2786 kcal
- Protein
- 260 g
- Carbohydrates
- 8 g
- Fat
- 184 g
- Fiber
- 1 g
- Sugar
- 4 g
- Sodium
- 592 mg
- Saturated Fat
- 22 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 8 mg
- Potassium
- 963 mg
- Calcium
- 90 mg
- Iron
- 20.8 mg
- Magnesium
- 79 mg
- Phosphorus
- 746 mg
- Zinc
- 20.8 mg
- Vitamin A
- 17 mcg
- Vitamin C
- 13 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 2 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.10 mg
- Niacin
- 0.1 mg
- Folate
- 8 mcg
- Water
- 90 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large nonreactive bowl, combine the butterflied leg of lamb with the yogurt. Using a zester, zest the limes. Then, juice both limes (about 60ml/1/4 cup). Add the lime zest and juice, along with the freshly ground black pepper and salt, to the bowl. Mix thoroughly, ensuring that the lamb is completely coated in the marinade.
Cover the bowl tightly with plastic wrap and refrigerate for 6-8 hours, or ideally overnight (8-12 hours). Turn the lamb once or twice during this period for even marinating.
Preheat your broiler. Remove the lamb from the yogurt marinade. Place the lamb in a heavy baking pan. Transfer the marinade to a small pot.
Broil the lamb for 6-8 minutes per side. The internal temperature should reach 63°C (145°F) for medium-rare. Use a meat thermometer to check. While the lamb is broiling, gently warm the reserved marinade in the small pot over low heat, whisking constantly to prevent the marinade from curdling.
Once the lamb reaches the desired internal temperature, remove it from the broiler. Let it rest for 5 minutes before slicing thinly. Strain the warmed marinade through a fine sieve into a serving bowl if it has curdled. Serve the sliced lamb drizzled with the warmed and strained marinade.
Chef's Notes
- For best results, use a high-quality boned leg of lamb. A butterflied leg of lamb cooks evenly.
- Be sure to account for carryover cooking (the meat continuing to cook after it's removed from the broiler). Remove the lamb a few degrees before the desired temperature.
- If you don't have a broiler, you can roast the lamb in a preheated oven at 200°C (400°F). Adjust cooking time accordingly.
Storage
Refrigerator: 3 days — Store sliced lamb and strained marinade separately in airtight containers.
Reheating: Gently rewarm the lamb slices in the reserved marinade on the stovetop over low heat until heated through, or warm the lamb in the microwave, covered, in 30-second intervals until heated through.
Troubleshooting
Lamb is tough
Cause: Overcooked or cooked with an incorrect cut of meat.
Fix: Slice thinly against the grain; serve with plenty of sauce.
Prevention: Use a meat thermometer to ensure proper internal temperature. Choose a leg of lamb roast for a slow cooking method.
Marinade curdled
Cause: Marinade heated too quickly or over too high a heat.
Fix: Strain the marinade before serving, discard if the texture is too unpleasant.
Prevention: Warm marinade over low heat, whisking constantly.
Cultural Context
This recipe draws inspiration from Indian cooking techniques, particularly the use of yogurt and lime to tenderize and flavor meat. The broiling method is adapted to create a similar outcome using more accessible kitchen equipment.
