Charred Citrus & Turmeric Yogurt Lamb

star
Back to From Our Hestan Kitchen to Yours

Shop Best Sellers

View all
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Titanium x Tyler Florence Cookware Set, 41-Piece

$4,999.95 USD $6,804.95 USD Save $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

10-Piece Titanium Ultimate Cookware Set

$1,999.95 USD $2,390.00 USD Save $390.05
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Small (8.5-Inch)

$199.95 USD $300.00 USD Save $100.05
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · Medium (11-Inch)

$350.00 USD
SPECIAL OFFER
Two NanoBond Titanium Skillets with handles, including a premium titanium skillet, rest on a white marble countertop in a kitchen with a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Titanium Skillets · 2-piece set (8.5-Inch & 11-Inch)

$449.95 USD $650.00 USD Save $200.05
Charred Citrus & Turmeric Yogurt Lamb

Charred Citrus & Turmeric Yogurt Lamb

Courtesy of Zimmysnook

Servings

6-8

Prep Time

20 minutes

Cook Time

75-90 minutes

This Easter, impress your guests with a boneless leg of lamb that’s as easy to cook as it is to carve. Marinated in charred citrus, fresh turmeric, and creamy yogurt, then roasted to tender perfection, it’s finished with a silky roasted citrus garlic drizzle for a truly unforgettable dish. The smoky depth of the citrus pairs beautifully with earthy turmeric and tangy yogurt, creating a vibrant, flavorful centerpiece that’s both aromatic and deeply satisfying.

Ingredients

    blank

    • 1 boneless leg of lamb (4.5–5.5 lbs)

    • 1 cup Greek yogurt

    • 2 tbsp olive oil

    • Zest and juice of 1 charred orange

    • Zest and juice of 1 charred lemon

    • 1 tbsp fresh turmeric, finely grated

    • 1 tsp ground cardamom

    • 1 tsp Aleppo pepper (or red pepper flakes)

    • 3 garlic cloves, minced

    • 1 tbsp fresh ginger, grated

    • 1 tsp sea salt

    • ½ tsp cracked black pepper

    blank

    • Juice of 3 charred oranges

    • 6 tbsp roasted garlic paste (from ~3 whole heads)

    • 1 tsp fresh turmeric, finely grated

    • 6 tbsp olive oil

    • 3 tsp honey

    • 1½ tsp flaky salt

    blank

    • Provisions Large Clad Oval Roaster

    • ProBond Forged Clad Stainless Steel 11” Skillet

    • Provisions Stainless Steel Mixing Bowls

    • Provisions 9” French Whisk

    • OvenBond Tri- Ply Stainless Steel Half Sheet Pan

    • OvenBond Tri- Ply Rectangular Baker

    • Small Oval Au Gratin Set of 2

    Directions

      blank

      1. Zest the citrus and set aside.

      blank

      1. Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes.

      2. Cut the citrus in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until charred. Cool before and juicing.

      blank

      1. In a large bowl, whisk yogurt, olive oil, charred citrus zest/juice, turmeric, cardamom, Aleppo pepper, garlic, ginger, salt and pepper.

      blank

      1. Coat the lamb thoroughly in the marinade. Cover and refrigerate 4 hours or overnight.

      2. Bring to room temperature for 1 hour before cooking.

      blank

      1. Preheat the oven to 400°F. (205°C).

      2. Slice off the very top of the garlic heads. Drizzle with a splash of olive oil and wrap in foil. Place on a sheet tray and bake until tender when pierced with a knife and is fragrant, 45-60 minutes. Remove from the oven and let cool.

      blank

      1. Preheat the oven to 425°F (218°C).

      2. Place lamb on a wire rack over a roasting pan. Add a thin layer of water in the pan to keep the yogurt drippings from burning.
      3. Roast for 15 to 20 minutes until beginning to brown.
      4. Lower heat to 325°F (163°C) and continue roasting until internal temperature reaches 128°F (53°C) for medium rare (approx. 20 minutes per pound).

      blank

        blank

        1. Heat a dry stainless-steel pan over medium-high to high heat for 2–3 minutes. Cut the citrus in half and place the cut side down in the hot pan. Press gently and let cook undisturbed for 3–5 minutes until deeply browned. Cool before and juicing.

        blank

        1. Squeeze the roasted garlic out of the skins onto a cutting board. (I used tongs because the garlic was still very hot.) Once you have all of the garlic squeezed out, add the flaky salt. Using the flat side of a knife, spread the garlic and salt on the board. Repeat until it forms a paste.

        2. Add the garlic paste to a bowl with the grated turmeric, olive oil, honey, and charred orange juice, then whisk together until silky.

        blank

        1. Let lamb rest under foil for 20 minutes before slicing.

        2. Serve with the roasted garlic drizzle and lemon wedges.
        3. Sides: Serve with spiced carrots and blistered green beans for a full spring feast.