Grilled Leg of Lamb in Lemon-Oregano With Yogurt Garlic Sauce

Sounds so terrific. Saw in a local fundraiser cookbook which was submitted by Green Village Packing Co. Overnight marination required so plan ahead. It is a thick style marinade that you can press it into the meat to coat. Marination time not included in cook time. I used an indoor grill pan (it was snowing out).

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lemon, juice and zest of
• 1⁄4 cup olive oil
• 1⁄2 small onion, grated
• 4  garlic cloves, minced
• 3  tablespoons oregano, chopped
• 1  boneless leg of lamb, and butterflied, enough for 8
•  salt
•  pepper

• sauce

• 8  ounces plain yogurt
• 2  garlic cloves, minced
• 1⁄4-1⁄2 teaspoon salt
•  black pepper, to taste

Directions

1. In a large shallow dish, combine the lemon juice, lemon zest, olive oil, onion, garlic and oregano.
2. Add lamb and turn to coat all over. Press the mixture into the lamb.
3. Cover and refrigerate overnight, turning several times.
4. Remove from marinade and season with salt and pepper.
5. Grill lamb over hot coals turning several times and basting with marinade, about 30-40 minutes.
6. Blend the sauce ingredients together and serve with the lamb.