Recipe courtesy of Ali Khan
Episode: Leg of Lamb
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Total:
24 hr 50 min
Prep:
30 min
Inactive:
24 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
24 hr 50 min
Prep:
30 min
Inactive:
24 hr
Cook:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb. Eat hoagie with ice cold beer.

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