Leg of Lamb in a Spicy Yoghurt Marinade
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
1 large leg of lamb, deboned (mine was around 2.8kgs/6 lb.)
500g/ 18 oz Greek style / full fat yoghurt
2t dried cumin
6 cloves garlic, crushed
2t smoked paprika
1T + 1t grated fresh ginger
2 green chiles, deseeded and chopped
salt and pepper
Chopped fresh coriander – a handful (Franck had this in his list of ingredients but I left it out)
Mix all the ingredients together and put the marinade into a large sealable plastic bag with the lamb and rub to coat all the meat. Seal and store in the fridge over night.
When you are ready to cook, ensure that the meat has been brought back to room temperature, fire up the Big Green Egg and stabalise the temp to around 150C/300F. Place the meat directly on the grid, fat side down, close and cook for around 3 hours. I turned the meat about half way through. I also gave it a final baste with the left over yoghurt marinade about half an hour before the end of cook.
*cooks tips – the fat stuck to the grid, so the next time I cook lamb on direct heat, I will spray the grid just before with cooking spray. Rendered crispy lamb fat is delicious.
From drizzleanddip.com