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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Grilled Leg of Lamb Recipe

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This recipe for Grilled Leg of Lamb is from The Garlinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs plain yogurt

1/2 cup good olive oil plus more for brushing grill

Zest of 1 lemon

1/2 cup freshly squeezed lemon juice

3/4 cup fresh whole rosemary leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1-5 pound butterflied leg of lamb
Directions:
Directions:
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, nonreactive bowl. add the lamb, making sure it is covered with the marinade. marinate in the refrigerator overnight or 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 degree for rare. this will take 40 minutes to an 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
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
1 hr
Personal Notes:
Personal Notes:
This is a favorite of our family for entertaining, wonderful for having other families over. We let everyone make their own sandwiches with fresh pita bread, a dollop of tazatziki, sliced cucumbers, fresh sliced tomatoes, lettuces and shaved feta cheese. The Tabbouleh salad is the perfect accompaniment.

 

 

 

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