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Recipe: Barbecued Rosemary Yogurt Leg of Lamb

Main Dishes - Beef and Other Meats
I opened some fat-free Dannon Yogurt this morning to prepare the Layered Mediterranean Layer Dip that Betsy posted a couple days ago, and this recipe was on the inner seal. Sounds yummy!

BARBECUED ROSEMARY YOGURT LEG OF LAMB
Makes 8 servings

1 1/2 cups plain yogurt
3 Tablespoons balsamic vinegar
2 Tablespoons chopped fresh rosemary
2 Tablespoons chopped fresh parsley
1 Tablespoon grated orange zest
1 teaspoon chopped garlic
1/2 teaspoon red pepper flakes
Dash salt
4 lbs boneless, butterflied leg of lamb, well trimmed

Combine yogurt and all seasonings in baking dish large enough to hold lamb leg or use a large zippered plastic bag. Add the lamb and turn to coat evenly with the marinade. Refrigerate for several hours or overnight.

Place the lamb flat on a preheated grill and cook for about 10 minutes on each side, basting with marinade during the first half of cooking. (If you are using the broiler, put the lamb at least 5-inches away from the source of heat and cook about 10 minutes on each side. When lamb is cooked, cover with foil and allow meat to rest for 10 to 15 minutes before carving.
MsgID: 0081043
Shared by: Micha in AZ
Board: Cooking Club at Recipelink.com
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