Grilled Yogurt-Marinated Leg Of Lamb
- 2 cups whole-milk yogurt, divided
- 1 teaspoon plus 3 1/2 tablespoons
- 5 large garlic cloves, minced, divided
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 4-5 pound butterflied leg of lamb, opened like a book
- 4 lemons, halved
- Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
- Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
wholemilk yogurt, garlic, kosher salt, freshly ground black pepper, extravirgin olive oil, lemon juice, lamb, lemons
Taken from www.epicurious.com/recipes/food/views/grilled-yogurt-marinated-leg-of-lamb-365691 (may not work)