Recipe courtesy of David Rosengarten
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
8 to 10 servings.

Ingredients

Directions

Butterfly leg of lamb or have your butcher do it for you. In a nonreactive bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate, covered and refrigerated, for at least 12 hours or overnight. Remove from marinade and pat dry with paper towels.

On a cutting board cover garlic with salt. Mince and flatten with side of a heavy knife until garlic forms a paste. Scrape into a small bowl and mix well with remaining spices. Rub butterflied leg of lamb with spice mixture. Cover tightly and marinate, refrigerated, at least 8 hours or overnight.

Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10 to 15 minutes each side, for rare to medium-rare meat. Remove lamb to a carving board, cover loosely with foil and let sit 10 minutes before carving into thin slices.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Butterflied Leg of Lamb Marinated and Barbecued

Recipe courtesy of Sara Moulton

Butterflied Leg Lamb with Jamaican Papaya Salsa

Recipe courtesy of Food Network Kitchen

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

Recipe courtesy of Gourmet Magazine

Butterflied Leg of Lamb with Fire Roasted Eggplant and Grilled Tomatoes

Recipe courtesy of Wolfgang Puck

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Roasted Leg of Lamb

Recipe courtesy of Tyler Florence

Roast Leg of Lamb

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories