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Grilled Leg of Lamb Recipe

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This recipe for Grilled Leg of Lamb, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Scognamillo
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-5 1/2lb boneless butterflied leg of lamb

1 1/2 cup plain whole milk yogurt
7 garlic cloves sliced
2 1/2 T. coarsely chopped fresh rosemary
1/2 tsp. coarsely chopped black pepper

1 1/2 T. kosher salt

rosemary salt
1 tsp. finely chopped rosemary
1 T. sea salt

Directions:
Directions:
Stir together yogurt, garlic, rosemary and pepper put into a 9x13 baking dish or a 2 gallon ziploc, add lamb coat completely and marinate covered and chilled min 5 hours up to 24 hours Take out of fridge bring to room temp approx 1 hour.

Heat gas grill on high for 10 min. turn down to medium oil grill cook covered turning occasionally until thermometer inserted diagonally in thickest part reads 125 for med-rare takes 40-50min, let meat sit for 10 min before carving.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
7- 8 total
Personal Notes:
Personal Notes:
This recipe was found by Bob online during one of fabulous visits to Avalon and its absolutely delicious!!! Recipe courtesy of Bob Amar.

 

 

 

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