Recipe and photo by Emeril Lagasse from the Food Network television show The
Essence of Emeril.
More of Linda's wonderful
Lamb Recipes.
Also learn
How To Cook
Perfect Boneless Leg of Lamb.
Yogurt Marinated Grilled Leg of
Lamb
Recipe Type:
Lamb,
Wine,
Yogurt
Yields: 8 to 10 servings
Prep time: 30 min
Lamb grill time: 30 min
Ingredients:
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
Preparation:
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
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
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.
