Grilled Leg of Lamb With Yogurt-Mint Sauce

Name: Grilled Leg of Lamb With Yogurt-Mint Sauce
Prep time: 30 min
Cook time: 2 h 36 min
Total time: 3 h 6 min
Yield: 8-10 serving(s)
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; 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

(1)

Recipe by Chabear01

I soooooo love lamb, and this makes up into one very delicious meal. I got this out of a Sunset Magazine with an article on Orcas Island recipes, which when visiting Washington State be sure to take the Ferry out and visit this spectacular place.

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READY IN: 3hrs 6mins

SERVES: 8-10

UNITS: US

INGREDIENTS

Nutrition

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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