Charred Citrus & Turmeric Yogurt Lamb
Charred Citrus & Turmeric Yogurt Lamb
Courtesy of Zimmysnook
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
20 minutes
Cook Time
75-90 minutes
This Easter, impress your guests with a boneless leg of lamb that’s as easy to cook as it is to carve. Marinated in charred citrus, fresh turmeric, and creamy yogurt, then roasted to tender perfection, it’s finished with a silky roasted citrus garlic drizzle for a truly unforgettable dish. The smoky depth of the citrus pairs beautifully with earthy turmeric and tangy yogurt, creating a vibrant, flavorful centerpiece that’s both aromatic and deeply satisfying.
Ingredients
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1 boneless leg of lamb (4.5–5.5 lbs)
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1 cup Greek yogurt
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2 tbsp olive oil
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Zest and juice of 1 charred orange
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Zest and juice of 1 charred lemon
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1 tbsp fresh turmeric, finely grated
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1 tsp ground cardamom
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1 tsp Aleppo pepper (or red pepper flakes)
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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1 tsp sea salt
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½ tsp cracked black pepper
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Juice of 3 charred oranges
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6 tbsp roasted garlic paste (from ~3 whole heads)
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1 tsp fresh turmeric, finely grated
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6 tbsp olive oil
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3 tsp honey
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1½ tsp flaky salt
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Provisions Large Clad Oval Roaster
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ProBond Forged Clad Stainless Steel 11” Skillet
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Provisions Stainless Steel Mixing Bowls
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Provisions 9” French Whisk
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OvenBond Tri- Ply Stainless Steel Half Sheet Pan
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OvenBond Tri- Ply Rectangular Baker
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Small Oval Au Gratin Set of 2
For the Turmeric Yogurt Marinade
For the Roasted Garlic Citrus Drizzle
Featured Products
Directions
Prepare the Citrus
Zest the citrus and set aside.
Char the Citrus
Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes.
- Cut the citrus in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until charred. Cool before and juicing.
Make the Marinade
In a large bowl, whisk yogurt, olive oil, charred citrus zest/juice, turmeric, cardamom, Aleppo pepper, garlic, ginger, salt and pepper.
Marinate the Lamb
Coat the lamb thoroughly in the marinade. Cover and refrigerate 4 hours or overnight.
- Bring to room temperature for 1 hour before cooking.
Roast the Garlic for the Drizzle
Preheat the oven to 400°F. (205°C).
- Slice off the very top of the garlic heads. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 45-60 minutes. Remove from the oven and let cool.
Roast the Lamb
Preheat the oven to 425°F (218°C).
- Place lamb on a wire rack over a roasting pan. Add a thin layer of water in the pan to keep the yogurt drippings from burning.
- Roast for 15 to 20 minutes until beginning to brown.
- Lower heat to 325°F (163°C) and continue roasting until internal temperature reaches 128°F (53°C) for medium rare (approx. 20 minutes per pound).
Make the Roasted Garlic Citrus Drizzle
Char the Citrus
Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes. Cut the citrus in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until deeply browned. Cool before and juicing.
Garlic Paste
Squeeze the roasted garlic out of the skins onto a cutting board. (I used tongs because the garlic was still very hot.) Once you have all of the garlic squeezed out, add the flaky salt. Using the flat side of a knife, spread the garlic and salt on the board. Repeat until it forms a paste.
- Add the garlic paste to a bowl with the grated turmeric, olive oil, honey, and charred orange juice, then whisk together until silky.
Rest & Serve
Let lamb rest under foil for 20 minutes before slicing.
- Serve with the roasted garlic drizzle and lemon wedges.
- Sides: Serve with spiced carrots and blistered green beans for a full spring feast.
