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 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.

Ingredients

• 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 (can use 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.