Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb

Moroccan Yogurt Crusted Lamb
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice


Mediterranean Lamb Chops (Greek)

How to cook Mediterranean Lamb Chops (Greek)

Mediterranean Lamb Chops (Greek)
Recipe type: Lamb
Cuisine: Greek
Serves: 2
Succulent lamb chops, marinate in garlic and herbs, grilled to perfection. This video edmonstration will have you cooking up a storm!
For the marinade
  • 1Tsp dried oregano
  • 1Tsp dried basil
  • 1 Tsp dried parsley
  • 1 Tsp dried rosemary
  • 1 Tsp dried Thyme
  • 3 Large cloves garlic, roughly chopped
Other ingredients
  • 6-8 Lamb chops, cut 20mm (¾ inch) thick
  1. Mix the marinade ingredients well
  2. Arrange the lamb chops in a shallow dish and spoon the marinade over evenly
  3. Allow the chops to marinate in your refrigerator for 24 hours, turning once and re-coating during this time
  4. Heat your griddle to medium-hot
  5. Stand the chops on the fatty side (3 or 4 at a time) and press a skewer through just above the fat
  6. Grill the chops fatty side down for 8 minutes until the fat is well rendered and crispy golden
  7. Remove the skewers and grill for 3 minutes per side
  8. Stand the chops on the bone and grill for a further 4 minutes
  9. Remove from the grill, allow to rest for 5 minutes and serve


The Best Way to Cook Lamb Chops

Learn how to cook lamb chops properly for the best result with our cooking video demonstration

The Best Way to Cook Lamb Chops
This simple tip will give you the best lamb chops every time.
  • Lamb chops cut 20-25mm thick (¾ to 1 inch)
  • Salt and pepper to season
  1. Stand the chops up on the fatty side and press skewer through the chops just above the fat
  2. Turn the block of chops over and season the fat liberally with salt and pepper
  3. Heat your grill or pan to medium-high, and grill the fatty side until it is crisp and dark golden brown. This will take 5-8 minutes depending on the thickness of the fat
  4. Remove the skewers and proceed to cook the chops for 4-6 minutes on each side. (4 minutes for medium rare - 6 minutes for medium well)
  5. In the final step, stand the chops on the bone and cook for a further 2-3 minutes
  6. Remove the chops from the grill and allow them to rest for 5 minutes before serving


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