Grilled Leg of Lamb

Recipe by Sarah
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READY IN: 1hr 15mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
  • Add the lamb, making sure it is covered with marinade.
  • Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature.
  • Prepare a charcoal grill with hot coals.
  • Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
  • 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.
  • This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
  • Then slice and serve.
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