Slap Ya Mama Leg of Lamb

Birthdays are worth celebrating. In April there are three birthdays that I know of and using that as an excuse to get a crowd together, we grilled a leg of lamb. Peter brought home some Cajun seasoning mix named "Slap Ya Mama," which is so called because every time the creator, Wilda Marie Fontenot Walker, used it, she received a loving slap on the back and a kiss on her cheek for a delicous Cajun dish. I rubbed the Cajun seasoning generously over the entire leg and let it rest overnight in the fridge. The next day, we placed the leg on a rack in a roasting pan and put it on the grill over indirect heat to roast for about 2 hours maintaining the grill temperature at 325-350°F, until the internal temperature of the lamb was about 135°F. We then let the cooked lamb rest, covered with foil, for about 30 minutes before carving. Served with a cucumber yogurt sauce, it was delicious and couldn't have been easier.

The next day, pita bread stuffed with the thinly sliced lamb and dolloped with some leftover hummus and cucumber yogurt sauce was even better.

I don't have specific measurements for the sauce, it's really just a matter of putting all the ingredients together and tasting as you go along.


Posted By: Jan Opdahl
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US Metric
Yogurt Cucumber Sauce

About 2 cups Greek style yogurt

2 cucumbers, chopped finely

About 1 tablespoon lemon juice

About 2 tablespoons extra virgin olive oil

1 garlic clove, grated

About 1 tablespoon chopped shallot or scallions

About 1/2 tablespoon chopped mint

Salt and Pepper

Mix all of the above ingredients together.

Cooking Process:

1 400g can chickpeas

1 garlic clove

About 3 tablespoons of the liquid from the can of chickpeas

About 3 tablespoons of sesame paste or tahini

About 1/4 cup of extra virgin olive oil

1/2 half of lemon, juiced

Dash of cumin

Salt and pepper

Place all the ingredients in blender and mix until smooth, adding more chickpea liquid as needed to make the mixture smooth, but thick. Place in a shallow bowl and just before serving, pour some olive oil on top and sprinkle with paprika. I like to serve this with black olive focaccia or of course, pita bread wedges.




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