Yogurt-Mint Marinated Grilled Leg of Lamb

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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.

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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.

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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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I want to try this for Easter dinner. Just moved and sold grill and no new one yet so must use the oven. Need some advice to cook in the oven, what temp, placement in oven and how long/temp internally? The leftover idea sounds terrific and right on point for another great meal. Thanx to Bobby for another great recipe!

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I am a frequent griller and cook a lot. I had never cooked lamb prior to using this recipe. It came out wonderful. It was tender and delicious. EVERYONE in the family enjoyed it at Easter, even those who hadn't liked lamb before. Thanks Bobby,
J. Pegues
El Paso, TX.

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I know lamb is a subjective thing, but we love lamb chops so we were excited to try this. YUCK, ours was pretty tough, pretty gamey and a huge disappointment. It may have even traumatized me from lamb chops in the future.
The maranade was tasty though we were not sure what to do with it -- wipe it off of keep it on at grill time.
Oh well, we love Food Network and Bobby so this won't slow us down for trying new things.

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I am typically not a fan of lamb, but with the marinade and grilling it, made it rather delicious. the mint was not overpowering but provided a subtle flavor to the lamb.

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I am a Middle Eastern food snob and this lamb was spot on. I highly recommend this recipe. I've been making this recipe for years and it is always a hit.

TIP 1. If you cannot find Greek yogurt, simply buy plain regular or fat free yogurt. Place the yogurt is a lint-less dish towel or several layers of cheese cloth. Place the towel in a strainer over a bowel and allow to drain over night in the fridge. The next day you will have a lovely, thick yogurt cheese, or Greek yogurt.

TIP 2. Marinating overnight really seemed to take this recipe to the next level. If you want to go Greek to change it a bit, add 1 tbsp. oregano, 1 tbsp. marjoram and the juice and zest of 1 lemon to the yogurt mixture. And don't forget the tzatziki sauce pitas, tomatoes, cucumber and red onions.

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This is a no brainer. If you have the luxury of grill at your disposal, the grilling process gives the lamb an absolute delicious crunchy layer that leads itself to a moist succulent inner layer. Mr. Flay inspired me to purchase a beautiful Weber gas grill this summer, and my husband is estatic in my grilling forerays. I tried out this recipe before the grill, by searing the lamb on the stove top then baking. The flavor was just as good, but if you are into texture, nothing replaces the outer layer of the lamb that can only be done on a grill.
First night I served the lamb with roasted potatoes, veggies et al (sorry, a bit boring . The left over the next eve was the real hit: the meat melded into some incredible flavors. I served up like tacos: fresh batch of the mint and yogurt as a condiment, sliced red onions, fresh greens (baby lettuce, roma tomatoes off the vine, Lavash bread and red Zinfandel. Comfort food at it's best!
I've made this half a dozen times now and friends always ask 'When are you grilling lamb?!"

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Line a strainer with cheese cloth. Add plain yogurt. Drain about 15 to 30 minutes or until liquid is diminished.