-
1
Combine the yogurt, lemon juice, olive oil, scallions, minced garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix.
-
2
Rub the garlic clove over both sides of the lamb and put the lamb in a shallow glass or ceramic dish.
-
3
Pour the marinade over the meat and turn it several times to coat.
-
4
Cover and refrigerate for 4 to 6 hours.
-
5
About 30 minutes before grilling, remove the meat from the refrigerator and let it come to room temperature.
-
6
Prepare a charcoal or gas grill arranging the coals for indirect cooking.
-
7
Lightly spray the grill rack with vegetable oil cooking spray.
-
8
The coals should be hot.
-
9
Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper.
-
10
Discard the marinade.
-
11
Combine the oil and crushed garlic in a small bowl for brushing on the meat.
-
12
Sear the lamb over the hot coals for about 5 minutes on each side, brushing with the olive oil and garlic mixture several times; continue brushing the lamb with the remaining olive oil and garlic mixture during the first 20 minutes of grilling.
-
13
Move the lamb to the cooler part of the grill, cover, and cook for about 10 minutes.
-
14
Turn the meat over, cover, and cook for 10 to 15 minutes longer for medium-rare meat, or until cooked to desired doneness.
-
15
An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare.
-
16
Let the lamb rest for about 10 minutes before slicing.
