Yogurt Marinated Grilled Leg of Lamb, Lamb Recipe

Yogurt Marinated Grilled Leg of Lamb

Recipe and photo by Emeril Lagasse from the Food Network television show The Essence of Emeril.

Check out more of Linda's wonderful Lamb Recipes.

Yogurt Marinated Grilled Leg of Lamb

1 1/2 cups plain yogurt (regular or low-fat yogurt)
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
3/4 cup fresh whole rosemary leaves
4 to 6 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon coarsely ground black pepper
1 (5 pound) butterflied leg of lamb (9 pounds bone-in)
Fresh rosemary sprigs for garnish

In a medium-size bowl, combine yogurt, lemon juice, lime juice, rosemary leaves, garlic, salt, and pepper. Place lamb into a deep baking pan; pour yogurt marinade over the lamb. Cover and refrigerate at least overnight or up to 3 days.

Remove lamb from refrigerator and allow to come to room temperature before proceeding. Scrape the marinade off the lamb, wipe the meat with paper towels, and season generously with salt and pepper.

Preheat Barbecue and brush the grill with oil to keep the lamb from sticking. Grill lamb approximately 10 to 15 minutes on each side for rare or until meat thermometer registers 120° to 130°F or desired temperature (see below).

Rare - 120°F
Medium Rare - 125°F
Medium - 130°F

Remove lamb from grill and transfer onto a cutting board and cover with aluminum foil; let stand 15 minutes before carving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven).

To serve, transfer sliced lamb onto a serving platter. Garnish with fresh sprigs of rosemary.

Makes 8 to 10 servings.