Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

Adopted from the Recipezaar account. Great summer grill recipe for a crowd

Ingredients Nutrition


  1. Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
  2. Add the lamb, making sure it is covered with marinade.
  3. Marinate in the refrigerator, covered, overnight or for up to 3 days.
  4. Bring the lamb to room temperature.
  5. Prepare a charcoal grill with hot coals.
  6. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
  7. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
  8. This will take 40 minutes to 1 hour, depending on how hot the grill is.
  9. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
  10. Then slice and serve.


Most Helpful

WOW, this was fabulous! Not 4 weeks ago I was a lamb hater. I started out with chops, then Moussaka, and then I was ready for an expensive cut - I loved this! Just seeing that dish of lamb marinating in the fridge for 3 days makes the anticipation build - and when you finally get to slice it after the grilling and resting - MAN it was worth every second of waiting! I used a 5 lb Australian boneless leg of lamb from Costco, whole milk plain yogurt from the Persian grocery, extra virgin olive oil, 3 perfect lemons from the yard and a fistfull of fresh rosemary from my garden. After the success I had with this recipe, I'll never be able to leave Costco without a leg of lamb again! OUTSTANDING!

justcallmejulie April 10, 2005

So delicious, moist and tender. Just perfect. And actually, I think you could serve this to a lamb hater and they would love it and/or not realize it's lamb. The grilling gives it a definite "steak" quality. This will be a regular grilling recipe from now on. :)

*Shelly* March 27, 2005

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