Ingredients
| 3-5 lb | (1.5-2.2 kg) | leg of lamb, boneless and butterflied |
| 1 tbsp | (15 ml) | Kosher salt |
| 1/2 tsp | (2 ml) | black pepper |
| 2 tbsp | (30 ml) | grainy mustard |
| 2 tbsp | (30 ml) | canola oil |
| 2 tbsp | (30 ml) | rosemary, fresh and chopped |
| 1 tbsp | (15 ml) | oregano, dried |
| 2 tbsp | (30 ml) | garlic, chopped (more if you like) |
| 2 tbsp | (30 ml) | lemon juice, fresh |
| 1 cup | (250 ml) | Greek Yogurt (do not use low fat or no fat) |
Directions
- Have your butcher butter fly the leg lamb for you. This will make sure that it is roughly the same thickness for even cooking. Alternatively you can cube the lamb, skewer and make kebobs.
- In a large bowl, mix together all the ingredient, except the lamb.
- Add lamb to yogurt mixture, and “massage” the meat with the mixture, including all the crevasses.
- Wrap the lamb with plastic wrap, and refrigerate for at least 6 hours or overnight.
- Remove from fridge, wipe off excess marinade.
- Grill over medium high heat for 45-60 minutes, (20-30 minutes per side) checking occasionally, this is the best way to cook the lamb, as it gets that nice chard taste for the grill. NOTE: all barbeques perform somewhat differently, if the heat seem to hot, adjust accordingly. (You may also roast in the oven at 350 F/180 C for 45 minutes to an hour depending on thickness, and desired doneness.)
- Once cooked allow to relax by tenting with foil for 15 minutes before carving.