Yogurt-Marinated Spice-Grilled Lamb

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

This recipe is from Gary Danko, friend and talented chef at the Ritz-Carlton Hotel in San Francisco, who likes to serve this lamb medium-rare, along with an herb chutney. With it, he slices cucumbers very thin and quickly pickles them in salt and lime juice. This is a terrific dish for a crowd. For best flavor begin marinating the meat two to three days before serving. Make the chutney about 4 hours before serving.


Yogurt and Spice Marinade

  • 1 cup lowfat yogurt
  • ½ cup fresh lime juice
  • teaspoons ground coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon cayenne
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon Freshly ground black pepper
  • ½ teaspoon salt
  • ½ leg of lamb, boned and butterflied by the butcher (about pounds)
  • Fresh Herb Chutney (recipe follows)


    • Combine the yogurt with all other marinade ingredients in a large glass pie plate or other shallow dish and stir to blend. Add the lamb and turn to coat with marinade. Cover with plastic wrap and marinate, refrigerated, for 2 or 3 days, turning meat over at least once a day.
    • Heat a grill or broiler.
    • Lift lamb from marinade, letting excess marinade drip off. Meat should be coated with a light film of marinade. Grill or broil the meat until done, 8 to 10 minutes per side for medium rare. Timing varies depending on heat of grill and thickness of meat.
    • Let the meat rest for about 5 minutes, then slice on the bias and serve with the lamb juices drizzled over. Pass the chutney separately.