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Grilled Leg of Lamb With Yogurt-Mint Sauce

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“I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.”
3hrs 6mins

Ingredients Nutrition


  1. In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
  2. Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
  3. Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
  4. Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
  5. Yogurt-Mint Sauce:
  6. In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.

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