Yoghurt Lamb Marinade

About This Marinade

This yoghurt marinade brings a creamy, tangy, tenderising flavour profile to your lamb. Yoghurt is a natural tenderiser. The lactic acid breaks down proteins gently without making the surface mushy.

Ingredients

Lamb loves bold flavours. The natural richness stands up to strong marinades like jerk and Korean.

How to Make Yoghurt Lamb Marinade

1. Combine: Mix all marinade ingredients in a bowl or ziplock bag until well combined.
2. Prep the lamb: Pat the lamb dry with paper towel. Trim any excess fat if needed.
3. Marinate: Add the lamb to the marinade, making sure every piece is well coated. Refrigerate for 4 hours minimum, up to 24 hours for deeper flavour.
4. Bring to temp: Remove from the fridge 20-30 minutes before cooking to take the chill off. This helps it cook more evenly.
5. BBQ: Shake off excess marinade and grill over high heat (220-260°C / 425-500°F) until the internal temperature reaches 54-63°C (130-145°F) depending on preference.
6. Rest: Let the lamb rest for 5-10 minutes before serving.

Tips for the Best Yoghurt Lamb

• Don't skip the rest — resting allows the juices to redistribute for a juicier result.
• Use a meat thermometer — the only reliable way to know your lamb is done is by checking the internal temperature.
• Reserve some marinade — set aside a portion before adding raw meat to use as a finishing sauce or baste.
• Oil the grates — clean, oiled grates prevent sticking and give you better grill marks.

Common Mistakes to Avoid

• Marinating too long in acid — especially with citrus or vinegar-based marinades, over-marinating can break down the surface and make it mushy.
• Grilling straight from the fridge — cold meat doesn't cook evenly. Let it come to room temperature first.
• Using the same marinade as a sauce — never reuse marinade that has touched raw meat. Always reserve a clean portion first.
• Overcrowding the BBQ — give each piece space so it sears rather than steams.

Best Lamb Cuts for Yoghurt Marinade

The best cuts of lamb for this marinade are: leg (butterflied), shoulder, chops, backstrap, kebab cubes.

A butterflied leg of lamb is the ultimate marinade vessel — the large surface area absorbs maximum flavour.

Frequently Asked Questions

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