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1
Lamb;.
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2
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
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3
Add the lamb, making sure it is covered with marinade.
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4
Marinate in the refrigerator, covered, overnight or for up to 3 days.
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5
Bring the lamb to room temperature.
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6
Prepare a charcoal grill with hot coals.
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7
Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
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8
Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
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9
This will take 40 minutes to 1 hour, depending on how hot the grill is.
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10
Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
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11
slice and serve with oven roasted fruit.
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12
Oven Roasted Fruit;.
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13
Preheat the oven to 450 degrees F.
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14
Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
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15
Sprinkle with the sugar, and then top with the raspberries.
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16
Bake for 20 to 25 minutes, until tender.
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17
Heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
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18
Remove from the broiler and sprinkle with orange juice.
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19
Serve warm, at room temperature, or chilled over grilled lamb.
