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Grilled Leg of Lamb with Yogurt-Mint Sauce

Thomas J. Story
Yield Makes 8 to 10 servings
Prep and Cook Time: about 1 1/2 hours, plus 2 hours for chilling.


  • 1 yellow onion (6 oz.), peeled and quartered
  • 7 cloves garlic, peeled
  • 2 tablespoons roughly chopped rosemary
  • 1/2 cup lemon juice
  • 2 1/2 teaspoons salt
  • 2/3 cup olive oil
  • 1 leg of lamb (4 to 5 lbs.), boned, butterflied, and trimmed of fat
  • 1 red onion (6 oz.), peeled and thinly sliced
  • 2 bunches radishes, rinsed and trimmed
  • Yogurt-Mint Sauce

Nutrition Information

  • calories 210
  • caloriesfromfat 45 %
  • protein 25 g
  • fat 11 g
  • satfat 2.9 g
  • carbohydrate 2.4 g
  • fiber 0.5 g
  • sodium 210 mg
  • cholesterol 78 mg

How to Make It

  1. In a blender, whirl yellow onion, garlic, rosemary, lemon juice, and salt. With blender running, slowly pour in olive oil.

  2. Rinse lamb and pat dry. With a small knife, make small slashes (1 in. long, 1 in. deep) all over the lamb, and put it in a nonreactive dish. Coat lamb with onion marinade, making sure the mixture gets into the slits. Cover and chill 2 hours or up to overnight, turning occasionally.

  3. Remove lamb from refrigerator about 1 hour before you plan to cook it. Spread lamb flat on an oiled barbecue grill over a solid bed of medium-hot coals or medium heat on a gas grill (you can hold your hand 1 to 2 in. above grill level only 4 to 5 seconds). Close lid. Cook lamb, turning once and brushing with marinade, until a thermometer inserted in center of thickest part registers 140°, about 40 minutes.

  4. Transfer meat to a platter and cover. Let rest 15 to 20 minutes. Thinly slice meat, garnish with sliced red onion and radishes, and serve with yogurt-mint sauce.

  5. Note: Nutritional analysis is per serving.