Charred Citrus & Turmeric Yogurt Marinated Lamb with Roasted Garlic Citrus Drizzle. This Easter, impress your guests with a boneless leg of lamb that’s as easy to cook as it is to carve. A vibrant, flavour-packed showstopper perfect for spring celebrations, this lamb is next-level tender thanks to a tangy, aromatic yogurt marinade spiked with bright charred citrus, fresh turmeric, and warming spices.
Golden on the outside and juicy all the way through, it’s bursting with flavour from edge to edge. The silky, sweet roasted garlic drizzle takes it over the top—you’ll want to spoon it over everything on your plate.
Served here with Spiced Honey-Roasted Carrots with Orange & Pistachios and Garlicky Blistered Green Beans with Yogurt & Crispy Shallots for a full spring feast.
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Ingredients
- Boneless leg of lamb
For the Turmeric Yogurt Marinade
- Orange
- Lemon
- Plain Greek yogurt
- Olive oil
- Fresh turmeric
- Ground cardamom
- Aleppo pepper (or red pepper flakes)
- Garlic cloves
- Fresh ginger
- Sea salt
- Black pepper
For the Roasted Garlic Citrus Drizzle
- Garlic
- Oranges
- Fresh turmeric
- Olive oil
- Honey
- Flaky salt
See the recipe card below for quantities.
Instructions
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 caramelized Cool before and juicing.
Make the Marinade
In a medium bowl, whisk yogurt, olive oil, charred citrus zest/juice, turmeric, cardamom, Aleppo pepper, garlic, ginger, salt and pepper.
Marinate the Lamb
Coat the lamb leg thoroughly in the marinade. Cover with plastic wrap or place in a large ziploc bag and refrigerate for 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 and discard any excess marinade. 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, using a meat thermometer to check doneness. Roast until the internal temperature reaches 128°F (53°C) for medium rare (approx. 20 minutes per pound).
Make the Roasted Garlic Citrus Drizzle
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.
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 aluminum foil for 20 minutes before slicing with a sharp knife.
Serve with the roasted garlic drizzle and lemon wedges.
Suggested Sides: These sides create a balanced meal with the Charred Citrus & Turmeric Yogurt Marinated Lamb
• The Spiced Honey-Roasted Carrots with Orange & Pistachios bring a warm, sweet, and spiced depth that echoes the citrusy marinade.
• The Garlicky Blistered Green Beans with Yogurt & Crispy Shallots provide a refreshing yet savory contrast with creamy yogurt and a crispy texture.
Watch How This Yogurt-Marinated Leg of Lamb is Made
Helpful Tips
- Butcher’s twine: If the lamb isn’t already tied, use butcher’s twine to tie it into a uniform shape. This helps it cook evenly and makes slicing it easier after roasting. You may have noticed that my lamb came in a mesh netting. I recommend that you cut it off and tie it with butcher’s twine instead. It makes for a cleaner presentation!
- Char the citrus: This adds a slight bitterness and smoky depth that balances the richness of the lamb and the sweetness of the drizzle. Don’t skip this step—it’s key.
- Marinate overnight: Give the lamb plenty of time to soak up all the flavours. The yogurt also helps tenderize the meat beautifully.
- Let it rest: Resting the lamb after roasting is non-negotiable—it locks in the juices and makes for perfect slices.
- Roast garlic in advance: Do this a day or two ahead to save time and store the paste in the fridge.
FAQ’s
A: Yes! Substitute ½ teaspoon of ground turmeric for each 1 teaspoon of fresh turmeric.
A: Absolutely! Sear it over medium-high heat, then finish over indirect heat with the lid closed until it hits your desired internal temperature.
More Delicious Leg of Lamb Recipes to Try
Looking for more ways to cook a leg of lamb? Explore these flavourful favourites, each with its own unique spin. Whether you’re craving bold herbs, bright citrus, or that irresistible rotisserie char, these recipes are sure to inspire your next special meal.
Equipment Used: This Charred Citrus & Turmeric Yogurt Marinated Lamb recipe was brought to life with Hestan Culinary: Provisions Large Clad Oval Roaster – Even heat for perfectly roasted lamb every time. ProBond Clad Stainless Steel 11” Skillet – Gets a gorgeous caramelised char on your citrus. Provisions Stainless Steel Mixing Bowl + 9” French Whisk – Essential for that smooth, vibrant marinade. OvenBond Tri-ply Stainless Steel Sheet Pan + Rectangular Baking Pan – Trusted tools for roasting colourful sides with precision. Make your holiday feast memorable—cook with confidence, cook with Hestan.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods) Proud Hestan Culinary Ambassador. The opinions in this post are my own.
📖 Recipe
Charred Citrus & Turmeric Yogurt Marinated Lamb
Ingredients
For the Turmeric Yogurt Marinade
- 1 boneless leg of lamb 4.5–5.5 lbs tied with butcher’s twine to ensure even cooking (see notes)
- 1 orange zest and juice
- 1 lemon zest and juice
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon fresh turmeric finely grated
- 1 teaspoon ground cardamom
- 1 teaspoon Aleppo pepper or red pepper flakes
- 3 cloves of garlic minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon sea salt
- ½ teaspoon cracked black pepper
For the Roasted Garlic Citrus Drizzle
- 6 tablespoons roasted garlic paste from ~3 whole heads
- 1 orange juice only
- 1 teaspoon fresh turmeric finely grated
- 6 tablespoons olive oil
- 3 teaspoons honey
- 1½ teaspoons flaky salt
Instructions
Prepare the Citrus for the Marinade
- 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 caramelized. 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 leg thoroughly in the marinade. Cover with plastic wrap or place in a large ziploc bag and refrigerate for 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 and discard any excess marinade. 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, using a meat thermometer to check doneness. Roast until the 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 aluminum foil for 20 minutes before slicing with a sharp knife.
- Serve with the roasted garlic drizzle and lemon wedges.
- Suggested Sides: Serve with spiced carrots and blistered green beans for a full spring feast.
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Video
Notes
-
- Butcher’s twine: If the lamb isn’t already tied, use butcher’s twine to tie it into a uniform shape. This helps it cook evenly and makes slicing it easier after roasting. You may have noticed that my lamb came in a mesh netting. I recommend that you cut it off and tie it with butcher’s twine instead. It makes for a cleaner presentation!
-
- Char the citrus: This adds a slight bitterness and smoky depth that balances the richness of the lamb and the sweetness of the drizzle. Don’t skip this step—it’s key.
-
- Marinate overnight: Give the lamb plenty of time to soak up all the flavours. The yogurt also helps tenderize the meat beautifully.
-
- Let it rest: Resting the lamb after roasting is non-negotiable—it locks in the juices and makes for perfect slices.
-
- Roast garlic in advance: Do this a day or two ahead to save time and store the paste in the fridge.
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