Grilled Lamb Leg with Yoghurt and Tahini Sauce

Tender, juicy, and succulent.

Serves: 4–6

Prep Time: 15 minutes (plus marinating time)

Cook Time: 45 minutes

Resting Time: 12 minutes

Ingredients

For the Lamb:

• 1 whole lamb leg, butterflied
• ½ bunch parsley, roughly chopped
• 2 sprigs rosemary, chopped
• 4 cloves garlic, crushed
• 1 lemon, sliced
• 250ml red wine
• 50ml red wine vinegar
• 80ml olive oil
• Salt and freshly ground black pepper, to taste

For the Yoghurt and Tahini Sauce:

• ½ cup finely chopped fresh herbs (parsley, mint, and dill)
• 120g tahini
• 200g Greek yoghurt
• 70g water
• 1 clove garlic, minced
• Juice of 2 lemons
• Salt, to taste

Method

1. Marinate the Lamb

• Prepare the marinade: In a bowl, combine red wine, red wine vinegar, olive oil, salt, and pepper. Add crushed garlic, chopped parsley, rosemary, and lemon slices to the marinade.
• Marinate the lamb: Place the butterflied lamb leg into the marinade, ensuring it is well coated. Cover and refrigerate for 12 to 24 hours to allow the flavors to meld.

2. Grill the Lamb

• Preheat the BBQ: 1 hour before cooking, remove the lamb from the marinade and let any excess drip off. Preheat the BBQ to around 180–200°C.
• Sear the lamb: Place the lamb on the hot side of the grill and sear each side for about 5 minutes or until a nice crust is formed.
• Cook the lamb: Once seared, move the lamb to the cooler side of the BBQ. Baste with a bit of the reserved marinade and cook for another 35 minutes (for medium-rare).
• Rest the lamb: Remove the lamb from the BBQ and let it rest for 12 minutes before slicing to allow the juices to redistribute.

3. Make the Yoghurt and Tahini Sauce

• Mix the base: In a bowl, combine tahini and water, mixing well until smooth. Add the yoghurt and stir until fully incorporated.
• Season the sauce: Add minced garlic, lemon juice, and chopped fresh herbs (parsley, mint, and dill). Season with salt to taste and stir again to combine.

4. Serve

• Slice the lamb leg and serve with a generous drizzle of the yoghurt and tahini sauce on top. Pair with your favorite salad or sides for a complete meal.

Chef’s Tip

• For added flavor, consider grilling some lemon halves alongside the lamb and squeezing the grilled lemon juice over the lamb when serving.
• The lamb can also be served with roasted vegetables or a fresh green salad.