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
Directions
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.
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By Brewin' Chef
on December 30, 2012
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Superior recipe, even though I did everything wrong. I accidently grabbed vanilla yogurt at the supermarket and didn't notice it until I was making tzaziki after I put the lamb on the grill, and upon tasting the tzaziki I wondered why it was so sweet! I also didn't wipe the marinade off the lamb very well, and didn't attend to the lamb once I put it on the grill (fat side down. When I cambe back to the grill 10 minutes later, I had great balls of fire which melted the netting on the lamb and charred the meat. Once I put the fire out I moved the lamb to the indirect side of the grill and everything went well from there. Everybody loved the lamb and the tzaziki. Of course I didn't tell them aout my "variations" in the recipe. But next time I'll use regular Greek yogurt, wipe the marinade off completely, and pay attention to the lamb when I put it on the grill.
By lloverud_12099131
Boston, 61
on June 07, 2011
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Can't wait to try the lamb recipe. For the yogurt, I use whole milk plain yogurt spooned into several coffee filters to strain it. It takes several hours to overnight, but you get a nice thick Greek like yogurt.
By chuck_12788018
Woodland Hills, CA
on April 05, 2010
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I attend the annual LambStravaganza on Angel Island in San Francisco at Easter and each year they have a lamb roast (BBQ. This year I did the Yogart/Mint recipe and won BEST OF SHOW.
There were over 25 entries and I had people standing in line to taste the meat AS I WAS STILL COOKING IT.
Thank you Bobby, nice recipe.
Chuck Valdez (from Los Angeles
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