Barba Yianni's Grilled Lamb

1. 1

   Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb.

2. 2

   Place the lamb in a shallow bowl and cover with any remaining marinade.

3. 3

   Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.

4. 4

   To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice.

5. 5

   The chops should register 120 to 135F at the thickest part for rare to medium rare.

6. 6

   You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.

7. 7

   To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired.

8. 8

   Grill until the meat reaches 130 to 135F for medium-rare to medium.

9. 9

   To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat.

10. 10

    Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes.

11. 11

    At its thickest point, the meat should register 120 to 130F for rare to medium-rare; thinner parts will them be medium-rare to medium.

12. 12

    Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving.

13. 13

    The internal temperature will rise 5 to 10F more.

14. 14

    Meanwhile make theSkordalia .

15. 15

    Serve with the lamb.

* Per serving · 4 servings · Values may vary.