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A serving platter of a Charred Citrus & Turmeric Yogurt Marinated Lamb served with carrots, green beans and charred oranges.

Charred Citrus & Turmeric Yogurt Marinated Lamb

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.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Marinating time: 4-24 hours 4 hours
Total Time 5 hours 50 minutes
Course Entree, Main Course
Cuisine Mediterranean, Middle Eastern, North African
Servings 6 -8

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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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.
Keyword lamb marinade recipe, lamb marinated with yogurt, lamb middle eastern recipe, lamb yogurt marinade, marinated lamb recipe, yogurt-marinated leg of lamb
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