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Georgian-inspired leg of lamb

Savory Georgian-Inspired Leg of Lamb for Memorable Gatherings

A Georgian-inspired leg of lamb recipe that's a showstopper, perfect for gatherings with unforgettable flavors and effortless preparation.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Georgian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lamb
  • 2.8 kg Leg of Lamb, butterflied Ask your butcher for proper butterfly preparation.
  • 4 cloves Garlic Fresh garlic enhances flavor.
  • 1 Lemon Juice and zest brightens the dish.
  • Fresh Rosemary A few sprigs for flavor.
For the Marinade
  • 3 teaspoons Blue Fenugreek Contributes traditional flavors.
  • 2 teaspoons Ground Coriander Adds a citrusy note.
  • 2 teaspoons Chili Powder Adjust for heat preference.
  • 3 teaspoons Dried Marigold Powder Best omitted if not available.
For the Sides
  • 4 Onions Charred onions add sweetness.
  • 1 Pomegranate Use for garnish.
For Cooking
  • Olive Oil Essential for marinating and grilling.
  • Cold-Pressed Sunflower Oil A lighter alternative.
  • Red Wine Vinegar Adds acidity.

Equipment

  • Grill
  • Skillet
  • Mixing Bowl
  • Meat thermometer

Method
 

Step-by-Step Instructions
  1. Trim excess fat from the butterflied leg of lamb. Heat olive oil in a skillet and add fat trimmings. Sauté for 5-7 minutes until golden and crispy. Set aside.
  2. Combine chili powder, ground coriander, and black pepper. Sauté diced onions in the fat for 8-10 minutes until softened. Stir in the seasoning mix for the last minute.
  3. In a bowl, combine minced garlic, lemon juice, blue fenugreek, and chopped rosemary, drizzle in olive oil. Marinate the lamb for at least 30 minutes or overnight.
  4. Preheat your barbecue to medium-high heat (200°C/400°F) and set up a two-zone cooking area.
  5. Sear the marinated lamb over the hotter side for 5-7 minutes each side, then move it to the cooler side. Cook for 30-40 minutes until it reaches 60°C (140°F).
  6. Let the lamb rest for 10-15 minutes. Prepare a platter with charred onions as a base, slice the lamb, and garnish with pomegranate seeds.

Nutrition

Serving: 200gramsCalories: 350kcalCarbohydrates: 10gProtein: 40gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

For the best flavor, marinate the lamb overnight. Monitor cooking temperature for best results. Resting is crucial for juicy meat.

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