- Juice of 2 lemons and lemon zest from 1 lemon
- 2 pints Greek-style yogurt
- ½ cup chopped rosemary
- 1 butterflied leg of lamb (4–5 pounds)
- Salt and pepper to taste
- 6 cloves garlic, sliced
Stir together the yogurt and add the lemon juice and rosemary. Marinate the lamb in the yogurt mixture for at least 8 hours hours or overnight in the refrigerator.
Get the grill going and remove the lamb from the marinade, wiping the yogurt off the lamb with paper towels. Season with salt and pepper. Using a small knife, make slits in the top of the lamb and insert the garlic slices. Grill until done to your liking. For rare meat, cook until a meat thermometer registers the internal temperature at 120° to 130°. Let the lamb rest for 15 to 20 minutes before carving.