Charred Citrus & Turmeric Yogurt Lamb
Courtesy of Zimmysnook
6-8
20 minutes
75-90 minutes
This Easter, impress your guests with a boneless leg of lamb that’s as easy to cook as it is to carve. Marinated in charred citrus, fresh turmeric, and creamy yogurt, then roasted to tender perfection, it’s finished with a silky roasted citrus garlic drizzle for a truly unforgettable dish. The smoky depth of the citrus pairs beautifully with earthy turmeric and tangy yogurt, creating a vibrant, flavorful centerpiece that’s both aromatic and deeply satisfying.
Ingredients
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1 boneless leg of lamb (4.5–5.5 lbs)
1 cup Greek yogurt
2 tbsp olive oil
Zest and juice of 1 charred orange
Zest and juice of 1 charred lemon
1 tbsp fresh turmeric, finely grated
1 tsp ground cardamom
1 tsp Aleppo pepper (or red pepper flakes)
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp sea salt
½ tsp cracked black pepper
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Juice of 3 charred oranges
6 tbsp roasted garlic paste (from ~3 whole heads)
1 tsp fresh turmeric, finely grated
6 tbsp olive oil
3 tsp honey
1½ tsp flaky salt
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Provisions Large Clad Oval Roaster
ProBond Forged Clad Stainless Steel 11” Skillet
Provisions Stainless Steel Mixing Bowls
Provisions 9” French Whisk
OvenBond Tri- Ply Stainless Steel Half Sheet Pan
OvenBond Tri- Ply Rectangular Baker
Small Oval Au Gratin Set of 2
Directions
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Zest the citrus and set aside.
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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 charred. Cool before and juicing.
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In a large bowl, whisk yogurt, olive oil, charred citrus zest/juice, turmeric, cardamom, Aleppo pepper, garlic, ginger, salt and pepper.
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Coat the lamb thoroughly in the marinade. Cover and refrigerate 4 hours or overnight.
- Bring to room temperature for 1 hour before cooking.
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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.
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Preheat the oven to 425°F (218°C).
- Place lamb on a wire rack over a roasting pan. 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 until internal temperature reaches 128°F (53°C) for medium rare (approx. 20 minutes per pound).
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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.
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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.
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Let lamb rest under foil for 20 minutes before slicing.
- Serve with the roasted garlic drizzle and lemon wedges.
- Sides: Serve with spiced carrots and blistered green beans for a full spring feast.
