Grilled Leg of Lamb With Yogurt-Mint Sauce
- Ready In:
- 3hrs 6mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
- 1 yellow onion, peeled and quartered
- 7 garlic cloves, peeled
- 2 tablespoons fresh rosemary, roughly chopped
- 1⁄2 cup lemon juice
- 2 1⁄2 teaspoons salt
- 2⁄3 cup olive oil
- 4 -5 lbs leg of lamb, boned and butterflied, and trimmed of fat (I get the butcher to do this for me)
- 1 red onion, peeled and thinly sliced
- 2 bunches radishes, rinsed and trimed
-
Yogurt mint sauce
- 1⁄4 cup whole plain yogurt
- 1 garlic clove, minced
- 2⁄3 cup fresh mint leaves
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon cayenne
- 3⁄4 cup whole plain yogurt, additional
directions
- In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.
- Rinse lamb and pat dry. With a small knife, make small slashes (1 inch long and 1 inch deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.
- Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds.). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140 degrees, about 40 minutes.
- Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.
-
Yogurt-Mint Sauce:
- In a blender whirl all ingredients until smooth. Transfer to a serving bowl and stir in an additional 3/4 cup plain whole plain yogurt. Makes about 1 cup sauce.
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Reviews
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The other night i made this recipe and it turned out fantastic! The onion marinade was awesome and the lamb turned out very tender and full of flavor. The only thing i did differently is substituted mint for the rosemary. However i will stick with mint jelly or horseradish because i did not think the sauce was good.
Tweaks
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The other night i made this recipe and it turned out fantastic! The onion marinade was awesome and the lamb turned out very tender and full of flavor. The only thing i did differently is substituted mint for the rosemary. However i will stick with mint jelly or horseradish because i did not think the sauce was good.
RECIPE SUBMITTED BY
That baby in the picture...yep that's me some eon's ago...not even gonna tell you how many. I live in the Sierra Mountains bordering a National Forest with my chickens and goats. My wonderful husband who passed on October 10,2006 was extremely ill with several terminal illnesses and is sorely missed. You will find "Renal Failure" cookbook with recipes collected for his meals, these seem to also be pretty good for Diabetic Diets and some for Heart Healthy Diets.
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I Love to cook good food, but Italian is one of my specialties. Baking is my fun...pies, cookies, and making candy. Don't do cakes, nobody here eats them. But make a cheesecake and it disappears.
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