Lamb leg on the grill

Description

Be sure to trim all the fat, tendons, and membranes from the lamb leg to prevent the meat from developing a specific odor. To achieve a pink, tender, and juicy interior, first sear the meat at a high temperature to form a crust. Serve the leg sliced into thick pieces with sauce and a side dish.

Instructions

1. 1

   Step 1

   In a bowl, combine olive oil and melted butter. Add spices, thyme, pressed garlic, lemon zest, and juice of one lemon.

2. 2

   Step 2

   Finely chop the chili pepper. Add it to the marinade along with the ground black pepper.

3. 3

   Step 3

   Place the lamb leg on a flat dish and rub the marinade all over it. Wrap it in plastic wrap or foil and refrigerate for at least 2 hours, or preferably overnight.

4. 4

   Step 4

   When the coals are hot enough, place the lamb leg on the spit and sear it for 5 minutes on each side until a golden brown crust forms.

5. 5

   Step 5

   Then the coals need to be spread out to reduce the temperature. Continue roasting the meat for 30-40 minutes, constantly turning it.

6. 6

   Step 6

   To prepare the sauce, mix yogurt, a little salt, coriander, and finely chopped chili pepper.