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1
Put the lamb in a large roasting pan and pat dry with paper towels.
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2
In a small bowl, combine the yogurt, garlic, rosemary, lemon juice, oil, salt, and pepper and mix well.
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3
Using your hands, rub the paste all over the lamb.
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4
Cover with plastic wrap and marinate in the refrigerator, turning occasionally, for at least 6 hours or, even better, overnight.
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5
Preheat an outdoor gas grill until very hot.
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6
Rub the grill grates with oil to prevent sticking.
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7
Put the lamb on the grill, reduce the heat to the lowest setting, and close the cover.
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8
Grill the lamb, turning periodically, until a meat thermometer inserted into the center of the lamb registers about 135F (be careful that the thermometer does not touch the bone), about 1 1/4 hours.
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9
Transfer the lamb to a cutting board and allow to rest for 10 minutes before carving.
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10
The internal temperature will continue to rise 5 to 10 degrees.
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11
Right before serving, put the lemon halves, cut side down, on the grill and char for 1 minuteyou wont believe how much juice you get.
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12
Carve the lamb and serve drizzled with salsa verde and a lemon half for a good squeeze of lemon juice.
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13
In a small bowl, combine all the ingredients, mixing well with a spoon.
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14
Prepare the lamb as above, but roast in a roasting pan in a preheated 325F oven for 1 1/2 to 2 hours for medium-rare.
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15
Carving a leg of Lamb
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16
A leg of lamb is one of simplest roasts to carve.
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17
There are no complicated techniques involved and the only tools required are a sharp knife and a cutting board.
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18
Hold the leg bone securely with a clean kitchen towel and lift it up slightly so the leg is tilted.
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19
Slice the rounded side of the meat into thin pieces until you hit the bone.
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20
Turn the leg over so it sits steady on the board and carve the other side in the same manner.
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21
To make the most tender slices, always cut across the grain of the meat, which radiates outward from the bone.
