Pastrami-Style Butterflied Leg of Lamb

1. 1

   Butterfly leg of lamb or have your butcher do it for you.

2. 2

   In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly.

3. 3

   Marinate, covered and refrigerated, for at least 12 hours or overnight.

4. 4

   Remove from marinade and pat dry with paper towels.

5. 5

   On a cutting board cover garlic with salt.

6. 6

   Mince and flatten with side of a heavy knife until garlic forms a paste.

7. 7

   Scrape into a small bowl and mix well with remaining spices.

8. 8

   Rub butterflied leg of lamb with spice mixture.

9. 9

   Cover tightly and marinate, refrigerated, at least 8 hours or overnight.

10. 10

    Heat a grill or broiler until very hot.

11. 11

    Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat.

12. 12

    Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.