Grilled Leg Of Lamb

1. 1

   Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.

2. 2

   Add the lamb, making sure it is covered with marinade.

3. 3

   Marinate in the refrigerator, covered, overnight or for up to 3 days.

4. 4

   Bring the lamb to room temperature.

5. 5

   Prepare a charcoal grill with hot coals.

6. 6

   Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.

7. 7

   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.

8. 8

   This will take 40 minutes to 1 hour, depending on how hot the grill is.

9. 9

   Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.

10. 10

    Then slice and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.