Difficulty: Easy
Prep Time: 7 hours
Cooking Time: 10-12 minutes
Ingredients
2 lbs. boneless leg of lamb (butterflied)
1/3 cup plain Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh mint, chopped
1 tsp sugar
1/2 tsp salt
pepper
Cooking Tools
Small mixing bowl
Outdoor grill
Shallow dish
Directions
Butterfly the leg of lamb to make sure it’s the same thickness throughout. Score the lamb in a crisscross pattern. In a small mixing bowl; add the rest of the ingredients and whisk. Coat the lamb in the marinade all over and in the crisscross crevasses. Place in refrigerator 5-6 hours to marinade in a shallow dish. Let it sit out for 1 hour before grilling. Grill 5 minutes on each side, depending on the thickness. Best served medium to medium rare. Let stand for at least 5 minutes before carving. Serve with flat bread or Naan bread and Couscous.
Serves 6
