- 1/2 cups yogurt, plain (regular, low-fat, or Greek yogurt)
- 1/3 cup lemon juice, freshly-squeezed
- 1/3 cup lime juice, freshly-squeezed
- 3/4 cup whole rosemary leaves, fresh
- 4 to 6 cloves garlic, minced
- 2 teaspoons coarse salt
- 1 teaspoon black pepper, coarsely-ground
- 1 (5-pound) leg of lamb (9 pounds bone-in), butterflied
- 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.
Rare - 120 degrees F.
Medium Rare - 125 degrees F.
Medium - 130 degrees 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.
Source: Yogurt Marinated Grilled Leg of Lamb Recipe and photo by Emeril Lagasse from the Food Network television show The Essence of Emeril.
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