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Receta Butterflied Leg Of Lamb Marinated In Yogurt And Mint
by Global Cookbook

Butterflied Leg Of Lamb Marinated In Yogurt And Mint
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Ingredientes

  • 1 c. plain yogurt
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 4 x scallions finely minced
  • 3 lrg garlic cloves chopped, plus
  • 1 lrg garlic clove
  • 1/4 c. minced fresh mint
  • 2 Tbsp. minced fresh thyme Grated zest of 1 lemon
  • 1 Tbsp. freshly-cracked black pepper Salt to taste
  • 1 x butterflied leg of lamb - (4 to 5 lbs) Vegetable oil cooking spray
  • 1/3 c. extra-virgin extra virgin olive oil
  • 1 lrg garlic clove crushed

Direcciones

  1. Combine the yogurt, lemon juice, extra virgin olive oil, scallions, chopped garlic, mint, thyme, lemon zest, pepper, and salt in a large bowl and stir to mix. Rub the whole garlic clove over both sides of the lamb and put the lamb in a shallow glass or possibly ceramic dish. Pour the marinade over the meat and turn it several times to coat. Cover and chill for 4 to 6 hrs. About 30 min before grilling, remove the meat from the refrigerator and let it come to room temperature.
  2. Prepare a charcoal or possibly gas grill arranging the coals for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be warm. Lift the lamb from the marinade, scrape off the excess marinade, and season both sides with salt and pepper. Throw away the marinade. Combine the oil and crushed garlic in a small bowl for brushing on the meat.
  3. Sear the lamb over the warm coals for about 5 min on each side, brushing with the extra virgin olive oil and garlic mix several times; continue brushing the lamb with the remaining extra virgin olive oil and garlic mix during the first 20 min of grilling.
  4. Move the lamb to the cooler part of the grill, cover, and cook for about 10 min. Turn the meat over, cover, and cook for 10 to 15 min longer for medium-rare meat, or possibly till cooked to desired doneness. An instant-read thermometer inserted in the thickest part of the meat should register 140 degrees for rare meat and 145 to 150 degrees for medium-rare. Let the lamb rest for about 10 min before slicing.
  5. This recipe yields 6 servings.