Ingredients

  • ¼ cup yogurt
  • 7 cloves garlic thinly sliced
  • 2 ½ tablespoons Rosemary coarsely chopped
  • ½ teaspoon black pepper
  • 2500 grams lamb leg boneless, butterflied, =5 1/2lb
  • 1 ½ tablespoons salt malden
  • 1 teaspoon rosemary finely chopped
  • 1 tablespoon salt maldon

Directions

1. Marinate lamb - Stir together yogurt, garlic, rosemary, and pepper in 2-gallon plastic bag. Add lamb, turning to coat completely and marinate, covered, chilled, 5 hours.
2. Bring lamb to room temperature, about 1 hour. Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2" apart, first lengthwise, then crosswise to form a grid. Sprinkle with Maldon salt.
3. Prepare grill. Grill lamb on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125*F for medium-rare. (About 25-30 minutes) Thinner parts are more done. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
4. Make rosemary salt. Stir together rosemary and sea salt and serve with lamb.

Notes
Serving Ideas:Original serves 6 generously.


Categories
Lamb, main course
Keywords
Lamb, main course
MacGourmet downloadGrilled Leg of Lamb with Rosemary Salt. To import, drag image to your MacGourmet recipe box.