Grillad yoghurtmarinerad lammstek

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This grilled yoghurt-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 yoghurt-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 yoghurt 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.

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 tesked kosher salt plus mer för kryddning
1 teaspoon freshly ground black pepper plus more for seasoning
60 ml extra jungfruolja
2 matskedar färsk citronsaft
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.

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