Butterflied Leg Of Lamb Marinated In Yogurt And Mint Recipe
- 1 c. plain yogurt
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. extra virgin olive oil
- 4 x scallions finely minced
- 3 lrg garlic cloves chopped, plus
- 1 lrg garlic clove
- 1/4 c. minced fresh mint
- 2 Tbsp. minced fresh thyme Grated zest of 1 lemon
- 1 Tbsp. freshly-cracked black pepper Salt to taste
- 1 x butterflied leg of lamb - (4 to 5 lbs) Vegetable oil cooking spray
- 1/3 c. extra-virgin extra virgin olive oil
- 1 lrg garlic clove crushed
- Combine the yogurt, lemon juice, extra virgin olive oil, scallions, chopped garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix.
- Rub the whole garlic clove over both sides of the lamb and put the lamb in a shallow glass or possibly ceramic dish.
- Pour the marinade over the meat and turn it several times to coat.
- Cover and chill for 4 to 6 hrs.
- About 30 min before grilling, remove the meat from the refrigerator and let it come to room temperature.
- Prepare a charcoal or possibly gas grill arranging the coals for indirect cooking.
- Lightly spray the grill rack with vegetable oil cooking spray.
- The coals should be warm.
- Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper.
- Throw away the marinade.
- Combine the oil and crushed garlic in a small bowl for brushing on the meat.
- Sear the lamb over the warm coals for about 5 min on each side, brushing with the extra virgin olive oil and garlic mix several times; continue brushing the lamb with the remaining extra virgin olive oil and garlic mix during the first 20 min of grilling.
- Move the lamb to the cooler part of the grill, cover, and cook for about 10 min.
- Turn the meat over, cover, and cook for 10 to 15 min longer for medium-rare meat, or possibly till cooked to desired doneness.
- An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare.
- Let the lamb rest for about 10 min before slicing.
- This recipe yields 6 servings.
plain yogurt, lemon juice, extra virgin olive oil, scallions, garlic, garlic, fresh mint, thyme, freshlycracked black pepper salt, lamb, extravirgin extra virgin olive oil, garlic
Taken from cookeatshare.com/recipes/butterflied-leg-of-lamb-marinated-in-yogurt-and-mint-95763 (may not work)