Ingredients
- 2 pounds (2 pints) plain yogurt (regular or low-fat)
- 1/2 cup good olive oil, plus more for brushing grill
- 1 lemon, zested
- 1/2 cup freshly squeezed lemon juice (3 lemons)
- 3/4 cup fresh whole rosemary leaves (2 large bunches)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 (5-pound) butterflied leg of lamb (9 pounds bone-in)
Directions
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.
Photo: Grilled Leg of Lamb Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 13 reviews
By Gator Girl in t...
on October 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Best lamb I have ever eaten! I added a little bit of fresh thyme in the marinade, but otherwise made exactly as written. Yummy!
By trina_yohe_9300993
Washington, MI
on June 16, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
By far the best thing I ever grilled. Friends/Family who never had lamb or "did not like" loved it!!!
By krishenry_11842382
Castle Rock, CO
on August 24, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We served this at a party and the crowd went wild! I was a little apprehensive at first about the yogart marinade, but followed the recipe to the letter and it was very good. Tender and not the least bit 'gamey''. The Tzatziki was also very, very good. The recipe made twice as much as we used.
Thanks Ina.
Read all 13 reviews