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Grilled Yoghurt-Marinated Leg of Lamb

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This grilled yogurt-marinated leg of lamb is an aromatic and tender dish that brings a touch of North African sunshine to your table. By using a butterflied leg of lamb, the meat cooks quickly and evenly on the grill, while the yogurt-based marinade ensures every slice remains succulent and full of flavour. The Tabil spice blend, featuring coriander and caraway, provides a fragrant, warm depth that perfectly complements the rich lamb.

As a diabetes-friendly main course, this recipe prioritises lean protein and healthy fats without sacrificing taste. Serving it with charred lemons and a cooling yogurt sauce adds a bright, zesty finish that makes it ideal for a healthy weekend lunch or an impressive dinner party centrepiece. Pair it with a fresh green salad or roasted Mediterranean vegetables for a balanced, low-carbohydrate meal.

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Ingredients for Grilled Yoghurt-Marinated Leg of Lamb

  • 475ml whole-milk yoghurt, divided

  • 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend

  • 5 large garlic cloves, minced, divided

  • 1 teaspoon kosher salt plus more for seasoning

  • 1 teaspoon freshly ground black pepper plus more for seasoning

  • 60ml extra-virgin olive oil

  • 2 tablespoons fresh lemon juice

  • 1 4-2.3kg butterflied leg of lamb, opened like a book

  • 4 lemons, halved

How to make Grilled Yoghurt-Marinated Leg of Lamb

Mix 150g yoghurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 150g yoghurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 teaspoon salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.

Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yoghurt sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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