5-6 pound boned (butterflied) leg of lamb 2 c. plain yogurt 1 whole head of garlic, peeld and cloves cut in half
Mash garlic into yogurt, mix well. Slather all over the lamb and let marinate at least two hours. I generally put it to marinate the day before. Lift lamb out of marinade and wipe off excess yogurt mixture before grilling.
Grill about 12 minutes on each side to medium rare.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.