This grilled leg of lamb with spicy lime yogurt sauce combines together a simple lamb recipe with a cool spicy lime yogurt sauce. Perfect for summer. 

Serves            12-15



For the Lamb:

  • 1 (5- to 6-pound) boneless butterflied leg of lamb, well-trimmed
  • ¼ cup extra-virgin olive oil
  • ¼ cup mixed chopped thyme and rosemary
  • Grated zest of 1 orange
  • 1 tablespoon fresh orange juice
  • 8 garlic cloves, minced
  • 2 ½ teaspoons kosher salt, more as needed
  • 1 teaspoon black pepper


For the Yogurt Sauce:

  • 1 ½ cups plain Greek yogurt
  • ½ cup basil leaves
  • 2 cup mint leaves
  • ¼ cup extra-virgin olive oil
  • 1 (1-inch-thick) slice of ginger, coarsely chopped
  • 2 garlic cloves, peeled
  • 1 small jalapeño, halved and seeded if desired
  • 1 large scallion, trimmed
  • Grated zest of 1 lime
  • 1 tablespoon fresh lime juice, or to taste
  • 1 teaspoon kosher salt, more to taste


  • Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.


  • Meanwhile, prepare the sauce: place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.


  • Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6-15 min. per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it’s done, move it to a cooler part of the grill to finish cooking. Let rest for 10-15 min before slicing and serving with the yogurt sauce.


Recipe Sourced From Cooking.NYTimes

More Lamb Legs Recipes Here