Grilled Leg of Lamb

3 to 5 pound boneless leg of lamb

For the Marinade

1 Quart of Yogurt
3 sprigs Rosemary
Juice of 1 lemon
3 cloves of garlic
2 tablespoons olive oil
Salt and Pepper to taste

Mix everything in a food processor, marinate lamb overnight up to 24 hours in the refrigerator. I like to use a large plastic ziplock bag.

Preheat grill to 350 degrees when ready to grill. rinse marinade off lamb, pat dry and season with salt and pepper to taste. Coat lamb in a little olive oil so it doesn’t stick. not to much or your grill could flare.

Grill the lamb indirectly by turning off a middle burner, placing the lamb over the off burner with the other burners on medium, this prevents flare ups and creates convection wile the lid is closed

Cook lamb to desired temperature, takes 15 to 20 minutes per side depending on the size of the leg. I like medium rare which is about 130 degrees internal temperature. I also try to incorporate resting time in the cook. Take it off at about 120 degrees and rest for at least 30 minutes.

Slice thinly and serve with mint sauce or jelly if you prefer. Also makes great tacos, and cold lamb sandwiches.