Bombay Leg Of Lamb With Yogurt And Lime

• 1 2-pound boned leg of lamb, butterflied
• 1 cup plain low-fat yogurt
• 2 large limes
• Freshly ground black pepper, to taste
• 1/4 teaspoon kosher salt

1. In a large nonreactive bowl, combine lamb and yogurt.
2. Grate zest of 1 lime, and squeeze the juice of 2 limes (you will have approximately 1/4 cup).
3. Add to bowl with freshly ground black pepper and the salt.
4. Mix well so that lamb is thoroughly coated with yogurt marinade.
5. Cover, and refrigerate for 6 to 8 hours.
6. Turn once or twice during the marinating period.
7. Preheat the broiler.
8. Remove lamb from the marinade.
9. Place lamb in a heavy baking pan.
10. Place marinade in a small pot.
11. Broil lamb on each side for 6 to 8 minutes.
12. It should be 150 degrees on a meat thermometer for rare; 160 degrees for medium-rare.
13. Meanwhile, warm marinade over low heat, whisking constantly; do not let boil.
14. Remove lamb from oven.
15. Let rest 5 minutes.
16. Slice thinly, and serve with marinade (if curdled, pour through a fine strainer).

lamb, yogurt, limes, freshly ground black pepper, kosher salt

Taken from cooking.nytimes.com/recipes/6499 (may not work)