Yield Makes 6 generous servings
Number Of Ingredients 12
Steps:
- Marinate lamb:
- Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
- Bring lamb to room temperature, about 1 hour.
- Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.) Sprinkle with kosher salt.
- Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.
- Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
- Make rosemary salt:
- Stir together rosemary and sea salt and serve with lamb.
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Antonio Murphy
[email protected]I would not recommend this recipe. The lamb was dry and the rosemary salt crust was bland.
Benod Raz
[email protected]This recipe was a disaster! The lamb was tough and the rosemary salt crust was too salty.
Troy Luckey
[email protected]I followed the recipe exactly and the lamb was still undercooked. I had to put it back in the oven for another 30 minutes.
SANI M WAZIRI OFFICIAL
[email protected]The lamb was a bit dry, but the rosemary salt crust was delicious.
Kasapuri Edgar
[email protected]This recipe was a bit more work than I expected, but it was worth it. The lamb was delicious and the rosemary salt crust was a nice touch.
Izen Chinchuck
[email protected]The lamb was cooked perfectly and the rosemary salt crust was amazing. I will definitely be making this again!
Guela Trucker
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was delicious.
ifenna gabriel
[email protected]The lamb was tender and flavorful, and the rosemary salt crust was a nice touch. I would definitely make this again.
Nsovo Mathebula
[email protected]This recipe is a keeper! The lamb was cooked to perfection and the rosemary salt crust added a wonderful flavor. I will definitely be making this again.
Role
[email protected]I made this for a special occasion dinner and it was a hit! Everyone loved the lamb and couldn't stop talking about how delicious it was. Will definitely be making this again.
Malik Areebarajpoot
[email protected]This grilled leg of lamb was amazing! The rosemary salt crust created a perfect crispy exterior, while the inside was juicy and flavorful. I highly recommend this recipe.