Recipe

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• 2 lbs regular plain yogurt (2 pints) or 2 lbs low-fat yogurt (2 pints)
• 1/2 cup olive oil , plus
• more olive oil, for brushing grill
• 1 lemon , zest of
• 1/2 cup fresh lemon juice (3 lemons)
• 3/4 cup whole fresh rosemary leaf (2 large bunches)
• 2 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 (5 lb) butterflied leg of lamb (9 lb bone-in )

• 1 Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
• 2 Add the lamb, making sure it is covered with marinade.
• 3 Marinate in the refrigerator, covered, overnight or for up to 3 days.
• 4 Bring the lamb to room temperature.
• 5 Prepare a charcoal grill with hot coals.
• 6 Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
• 7 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.
• 8 This will take 40 minutes to 1 hour, depending on how hot the grill is.
• 9 Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
• 10 Then slice and serve.