You may also like
Categories:Viewed: 1 - Published at: 8 years ago
Ingredients
- 1 6 to 8-pound whole leg of lamb
- 2 cups yogurt
- 2 tablespoons finely-chopped garlic
- 2 tablespoons coarse salt
- 1 tablespoon freshly-ground pepper
- 1 tablespoon dry mustard powder
- 1 tablespoon powdered sage
- 1 teaspoon ground allspice
Method
- 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.
