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1
Combine the yogurt, lemon juice, extra virgin olive oil, scallions, chopped garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix.
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2
Rub the whole garlic clove over both sides of the lamb and put the lamb in a shallow glass or possibly ceramic dish.
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3
Pour the marinade over the meat and turn it several times to coat.
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4
Cover and chill for 4 to 6 hrs.
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5
About 30 min before grilling, remove the meat from the refrigerator and let it come to room temperature.
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6
Prepare a charcoal or possibly gas grill arranging the coals for indirect cooking.
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7
Lightly spray the grill rack with vegetable oil cooking spray.
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8
The coals should be warm.
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9
Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper.
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10
Throw away the marinade.
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11
Combine the oil and crushed garlic in a small bowl for brushing on the meat.
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12
Sear the lamb over the warm coals for about 5 min on each side, brushing with the extra virgin olive oil and garlic mix several times; continue brushing the lamb with the remaining extra virgin olive oil and garlic mix during the first 20 min of grilling.
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13
Move the lamb to the cooler part of the grill, cover, and cook for about 10 min.
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14
Turn the meat over, cover, and cook for 10 to 15 min longer for medium-rare meat, or possibly till cooked to desired doneness.
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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.
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16
Let the lamb rest for about 10 min before slicing.
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17
This recipe yields 6 servings.
