I couldn’t help myself. I need to explore every recipe I can muster to grill meats on the Big Green Egg (BGE). This time I marinated a butterflied leg of lamb overnight in Greek yoghurt, garlic, olive oil, lemon juice and Tunisian Tabil spices. I cooked it on a high heat using the direct cooking method. I had no choice as the skies had opened up and delayed dinner so much that the kids were about to revolt if I had taken even a minute longer than absolutely necessary. It only took about 20 minutes to grill it so I could carve off the outer sections. The middle was still rare so it got another dose of the charcoal the next day to ‘heat it up’.
4-5 lb leg of lamb, butterflied
Half a head of garlic, roughly chopped
2 tablespoons Olive oil
2 tablespoons Lemon juice
salt and pepper
4 cups plain yoghurt, I used Greek as it is thicker and tastier
Tabil spices: 2 tablespoons coriander seeds, 1 tablespoon cumin seeds, 1 tablespoon caraway seeds, 1/2 tablespoon red pepper flakes.
I ground the spices together in a coffee grinder. Mix all the ingredients together and marinate the lamb overnight. I set the BGE for direct heat and let it rip once the coals were hot. I choked down after the initial sear and maintained about 400F dome temperature to allow the middle to cook. 20 minutes total for rare inside, probably another 10 minutes for medium. It was absolutely delicious and I highly recommend a Shiraz or big juicy Napa Cabernet to go with this spice infused beauty. I scored the meat before marinating and served up some Tzatziki sauce on the side.