Grilled Butterflied Leg of Lamb Marinated in Yogurt
This grilled butterflied leg of lamb marinated in yogurt is a mediterranean specialty that uses yogurt and mint marinade to tenderize and flavor the meat.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 1/2 lb butterflied boneless leg of lamb
- 1 1/2 cup plain yogurt
- 1/2 cup lemon juice
- 1 onion (grated with juice)
- 5 large garlic cloves (crushed)
- 2 tsp dried mint
- 2 tsp dried basil
- 1/2 tsp ground black pepper
Instructions
- 1
Open lamb up and cut into the larger chunks of meat so that it is of even thickness.
- 2
Remove and discard the larger deposits of fat, reserving some fat on the meat which will add flavor during the grilling process.
- 3
Place lamb in a large non-reactive pan.
- 4
In a small bowl, whisk together remaining ingredients.
- 5
Pour marinade over the lamb, covering all parts of the lamb entirely. Massage the marinade into the meat.
- 6
Cover and refrigerate for a minimum of 8 hours and up to 24 hours.
- 7
About an hour prior to grilling, remove lamb the refrigerator and allow it to come to room temperature.
- 8
Preheat grill to medium-high heat.
- 9
Sear lamb on one side, about 7 minutes, then flip over to sear the other side.
- 10
Reduce heat to medium and continue cooking the lamb until a thermometer inserted to the center of the meat reads 145ºF for medium-rare, 160ºF for medium and 170ºF for well-done.
- 11
Allow meat to rest 5-10 minutes prior to carving and serve.