In a large bowl combine yogurt, olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, ground cumin, smoked paprika, kosher salt, and black pepper. Whisk until smooth and slightly emulsified.

Add the lamb cubes to the marinade and toss to coat thoroughly. Cover with plastic wrap or transfer to a zip-top bag. Chill in the refrigerator for at least 2 hours and up to 12 hours. (If short on time, 30–45 minutes will still impart flavor.)

Vegetables & Prep (optional)

While lamb marinates, prep vegetables: cut red onion into thick wedges, core and seed the red pepper and cut into 1-inch pieces, and rinse cherry tomatoes. Thread vegetables onto skewers if making kebabs or leave separate for roasting alongside lamb.

Cook

Grill or broil method (kebabs)

If using skewers, thread marinated lamb cubes onto skewers alternating with vegetables if desired. Preheat grill to high (about 230–260°C / 450–500°F) and oil grates. Grill kebabs 3–4 minutes per side, turning once or twice, until exterior is nicely charred and internal temperature reaches 60–63°C (140–145°F) for medium-rare to medium. Remove from heat and let rest 5 minutes before serving.

Pan-sear method (stovetop)

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add vegetable oil. Remove lamb from marinade, shaking off excess (do not wipe completely clean). Sear lamb cubes in a single layer in batches so they brown rather than steam, about 2–3 minutes per side. For thicker pieces, reduce heat to medium and cook an additional 1–2 minutes to reach desired doneness. Transfer lamb to a plate and tent with foil to rest.

Finish with pan sauce (optional)

After searing the last batch, reduce heat to medium-low and add 1 tbs butter to the pan. Add any reserved vegetables and sauté briefly. Pour in 60 ml water or stock, scrape up browned bits, simmer 1–2 minutes to slightly reduce, then return lamb to the pan just to rewarm and coat with sauce. Adjust seasoning to taste.

Oven-roast method (if using whole boneless roast)

If you have a whole boneless leg or shoulder instead of cubes: preheat oven to 200°C (400°F). Rub the marinade over the roast, place on a rack in a roasting pan fat-side up, and roast for 20 minutes, then reduce oven to 175°C (350°F) and roast until internal temperature reaches 60–63°C (140–145°F) for medium-rare to medium (about 15 minutes per 450 g after the initial high-heat blast). Rest 15 minutes before slicing thinly across the grain.

Serve & Garnish

Arrange lamb (kebab pieces, seared cubes, or sliced roast) on a platter. Scatter roasted or grilled vegetables and cherry tomatoes around the meat. Sprinkle chopped parsley over the top and serve with lemon wedges to squeeze over before eating.

Leftovers: Refrigerate in an airtight container up to 3–4 days. Reheat gently in a skillet or oven to avoid overcooking.