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Georgian-inspired leg of lamb

Savory Georgian-Inspired Leg of Lamb for Memorable Feasts

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This Georgian-inspired leg of lamb delivers rich flavors and tender juiciness, making it a perfect centerpiece for gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Marinate Time 2 hours
Total Time 3 hours 15 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Georgian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 1 piece Butterflied Leg of Lamb The star of the show, bringing rich flavor and tenderness.
  • 1/4 cup Olive Oil Essential for marinating.
  • 4 cloves Garlic Adds aromatic depth.
  • 1 piece Lemon Juice and zest provide balance.
  • 1 tablespoon Blue Fenugreek A hallmark spice for authentic flavor.
  • 1 tablespoon Dried Marigold Powder Imparts color and floral note.
  • 1 teaspoon Chilli Powder Infuses warmth.
  • 1 teaspoon Ground Coriander Adds complexity.
Charred Onions
  • 4 pieces Onions Charred to bring sweetness.
Garnish
  • 1/4 cup Fresh Tarragon Bright herb to complement lamb.
  • 1/4 cup Fresh Mint Refreshing garnish.
  • 1 piece Pomegranate Adds color and tartness.
For Cooking
  • 1 tablespoon Cold-Pressed Sunflower Oil Used for balanced flavor.
  • 2 tablespoons Red Wine Vinegar Adds tangy note.

Equipment

  • grill
  • Mixing Bowl
  • meat thermometer
  • Grill Basket

Method
 

Preparation Steps
  1. In a mixing bowl, whisk together olive oil, blue fenugreek, dried marigold powder, chili powder, ground coriander, minced garlic, and the zest and juice of one lemon.
  2. Rub the prepared marinade generously over the butterflied leg of lamb and cover with plastic wrap. Refrigerate for at least 2 hours, ideally overnight.
  3. Set up your charcoal barbecue for indirect heat. Light the charcoal and let it burn until covered in ash, about 20–30 minutes.
  4. Position the lamb on the grill grate, away from direct flames, and close the lid. Cook for about 1 hour, checking for doneness with a meat thermometer.
  5. Slice the four onions and place them in a grill basket. Add the onions to the grill halfway through cooking the lamb.
  6. Remove the lamb from the grill and let it rest for 10 minutes before slicing. Serve atop charred onions and garnish with mint, tarragon, and pomegranate seeds.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 30mgIron: 3mg

Notes

Ensure to use a meat thermometer for perfect doneness. Marinating overnight is ideal for maximizing flavor.

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