Food Network: Yogurt-Mint Marinated Grilled Leg of Lamb

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Yogurt-Mint Marinated Grilled Leg of Lamb
Recipe courtesy Bobby Flay

Ingredients
1 de-boned (5 pound) leg of lamb, trimmed of excess
fat
5 cloves garlic, peeled and thinly sliced
2 cups Greek-style yogurt
1/2 cup fresh mint leaves
2 teaspoons ground cumin
3 to 5 dashes hot pepper sauce
Salt and freshly ground black pepper

Instructions
Using a paring knife, make several small slits over

the entire surface of the lamb, and stuff the slits with the sliced garlic. Add
the yogurt, mint, cumin and hot pepper sauce to the work bowl of a food processor
and process until smooth. Place the lamb on a large baking sheet and rub the
entire leg with the yogurt mixture. Cover and refrigerate for at least 8 hours, or
overnight.

Preheat the grill to high. Remove the lamb from the marinade and season well with
salt and pepper. Place the lamb, skin side down, on the grill. Grill until the
skin side is golden brown, then turn the lamb over, and reduce the heat of the
grill to medium so that the grill maintains a constant temperature of 350 degrees
F. Continue grilling until a thermometer inserted deep into the meat reaches a
temperature of 145 degrees F for medium-rare doneness, about 1 1/4 to 1 1/2 hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the
meat on the bias into 1/4-inch thick slices.