Grilled Leg of Lamb with Rosemary Salt

Name: Grilled Leg of Lamb with Rosemary Salt
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon finely chopped fresh rosemary; 7 garlic cloves, thinly sliced; 1 teaspoons coarsely ground black pepper; 2 Tbsps kosher salt; 2 kilograms boneless butterflied leg of lamb; 1 Tbsp Maldon sea salt or other flaky sea salt; 355 milliliters plain whole-milk yogurt

Need a gluten free and primal main course? Grilled Leg of Lamb with Rosemary Salt could be a great recipe to try. One portion of this dish contains around 58g of protein, 12g of fat, and a total of 375 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have rosemary, maldon sea salt, whole-milk yogurt, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. It will be a hit at your The Fourth Of July event.

Instructions

Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag.

Ingredients you will need

Rosemary

Garlic

Pepper

Yogurt

Equipment you will use

Glass Baking Pan

Ziploc Bags

Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.

Ingredients you will need

Lamb

Bring lamb to room temperature, about 1 hour.

Ingredients you will need

Lamb

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.)

Ingredients you will need

Marinade

Lamb

Meat

Equipment you will use

Skewers

Sprinkle with kosher salt.

Ingredients you will need

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.

Equipment you will use

Grill

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.

Ingredients you will need

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Grill

Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.

Ingredients you will need

Lamb

Equipment you will use

Cutting Board

Stir together rosemary and sea salt and serve with lamb.

Ingredients you will need

Rosemary

Sea Salt

Lamb

If you aren't able to grill outdoors, you can cook lamb in a well-seasoned double-burner grill pan. Omit skewering and cut lamb into 3 or 4 pieces to fit in pan, then grill over moderately high heat, turning over once, 20 to 25 minutes.

Ingredients you will need

Lamb

Equipment you will use

Grill Pan