Message from Maggie:  My in-laws swung by tonight for dinner on their journey back to the Florida heat.  Mr. Magpie wanted to try something different and the butcher at Harvey’s had a fresh lamb.  We decided to try leg of lamb rather than our timeless rack of lamb recipe we always make.  This was an Ina Garten recipe that we modified a bit.

Ingredients: 

• 1 pint plain yogurt (regular or low-fat)
• 1 clove of garlic, minced
• 1/4 cup good olive oil, plus more for brushing grill
• 1/2 lemon, zested
• 1/4 cup freshly squeezed lemon juice (3 lemons)
• 1/2 cup fresh whole rosemary leaves (2 large bunches)
• 1 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2.5 pound butterflied leg of lamb

Instructions:

1. Combine the yogurt, garlic, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
2. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals.
3. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
4. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 30 minutes to an hour, depending on how hot the grill is.
5. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

Serves 5

Allergens:

• This recipe contains dairy.
• This recipe is egg free.
• This recipe is gluten free.
• This recipe is nut free.

Nutrition Information:

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