Grilled Butterflied Leg of Lamb with Herbed Yogurt Marinade
Serves 4 to 6
I got the idea for this leg of lamb recipe from a butcher. I usually purchase and debone a whole leg of lamb and use a portion of it for a recipe like this, saving the remaining meat for other uses. See the similar and related recipes links for tips on how to butterfly meat. To make it easier, you can purchase a butterflied leg, or ask your butcher to do it for you. If you have a larger piece than called for in this recipe, just make more of the marinade. Though it takes a while for the meat to marinate, preparation and cooking is very quick and easy. This can also be made under the broiler. Serve this on a busy weeknight or for a special occasion.
- One portion butterflied leg of lamb, about 2-1/2 pounds
- 1/2 cup low-fat plain yogurt
- Juice of half a large lemon
- 2 teaspoons minced fresh garlic
- 2 tablespoons fresh rosemary (or 2 teaspoons dried)
- Salt and pepper to taste
- 2 teaspoons olive oil
Place the lamb in a large, non-reactive pan. Mix together the remaining ingredients. Pour over the lamb. Turn the meat to make certain it is covered with the marinade. Cover with plastic wrap; refrigerate for at least several hours or overnight.
Heat the grill to high heat. Before grilling, wipe the excess marinade off the meat. Grill until desired doneness, about 8 minutes per side or an internal temperature of 135° for medium-rare, depending on size and thickness. Move to a cooler area of the grill as needed to prevent burning. Let rest 10 minutes before slicing.