1 2 1/2 Pound boneless butterflied leg of
lamb.
1/4 Cup olive oil.
1/4 Cup chopped mixed thyme and rosemary.
Grated zest of one orange.
1 Tbsp fresh orange juice.
8 garlic cloves minced.
2 1/2 Tsp kosher salt.
1 Tsp black pepper.
1 1/2 Cups plain Greek yogurt.
1/2 Cup basil leaves.
1/4 Cup mint leaves.
1/4 cup oilive oil.
1 inch piece of ginger, minced.
2 Cloves garlic.
1 Scallion, large.
Zest of one lime.
1 Tbsp fresh lime juice.
1 Tsp kosher salt.
Directions:
Pat lamb dry with paper towels. Place in a pan.
Mix the olive oil and the following seven ingredients and rub over the lamb.
Cover with plastic wrap and marinate at room temperature for 2 hours or overnight in the refrigerator,
Place all the yogurt sauce ingredients in a blender and blend until smooth.
Grill the lamb (125° internal degrees is rare.). Let stand for 10 - 15 minutes.
Serve with the yogurt sauce (and couscous., if you want).
Servings: This served five adults and two children, with some leftovers.
Notes:
People react differently to lamb. One person
was not pleased, and another was ecstatic. The best thing ever!
The remaining adults liked it very much.
It will be repeated when the grump is not there.
A butterflied leg of lamb may be packaged wrapped in string after the bone is removed. It will look like a roast, and it may be the entire leg. The butcher will cut a portion to the size you want. When ready to marinate, cut the string, and the leg will unfold. It will be of varying thicknesses. You can part it out so that it will be less clumsy to grill and so that you can grill different portions to diffrent degrees of doneness.
Recipe: The New York Times, September 11, 2013, p. D2.