GRILLED BONELESS LEG OF LAMB
1, 5-6 pound 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)