Grilled Leg of Lamb with Rosemary Salt

1. 1

   Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag.

2. 2

   Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.

3. 3

   Bring lamb to room temperature, about 1 hour.

4. 4

   Remove lamb from marinade, discarding marinade, and put on a work surface.

5. 5

   Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid.

6. 6

   (Skewering makes meat easier to move and turn over.)

7. 7

   Sprinkle with kosher salt.

8. 8

   Prepare grill for cooking.

9. 9

   If using a charcoal grill, open vents on bottom of grill, then light charcoal.

10. 10

    Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.

11. 11

    If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.

12. 12

    Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas.

13. 13

    Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.

14. 14

    Stir together rosemary and sea salt and serve with lamb.

* Per serving · 4 servings · Values may vary.