GRILLED BONELESS LEG OF LAMB

1, 5-6 lb. boneless leg of lamb, butterflied and tied

8 garlic cloves, thinly sliced

1 ½ cups plain yogurt

8 garlic cloves, chopped

3 tablespoons fresh rosemary, coarsely chopped

½ teaspoon black pepper

1 ½ teaspoons salt

Using a paring knife, cut slits all over the lamb leg and insert pieces of the sliced garlic.

Mix yogurt, chopped garlic, rosemary, black pepper and salt in a large zip lock bag. Add the lamb and coat completely. Massage to ensure the yogurt gets into all of the nooks and crannies.

Allow to marinate 5 hours to overnight in the refrigerator.

Bring lamb to room temperature for 1 hour before grilling.

Grill on medium high heat for 10-15 minutes per side until pink in the center (approx. 130 degrees)

Lamb

Gluten-free

8 Ingredients or less