Yogurt-Marinated Leg of Lamb

Cooking Instructions

Put lamb in a large zipper-type food-storage bag. Add marinade, seal bag and turn to coat meat. Refrigerate at least 6 hours or overnight. Remove lamb from refrigerator 1 hour before cooking.

Heat broiler and broiler-pan or grill.

Remove lamb from marinade. Discard marinade. Grill or broil lamb 15 minutes per side for medium-rare, 20 minutes per side for well-done. Let stand 5 minutes, then slice thin across the grain.

Ask your butcher to bone and butterfly the lamb and remove as much fat as possible. This cut is great for a crowd because thin ends will be crisp and well-done while the thicker parts will be pink and juicy.

One 5- to 6-pound leg of lamb, boned, butterflied and trimmed of visible fat.