Grilled Butterflied Leg Of Lamb Recipes

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GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfolded and spread open to resemble a butterfly.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Time 2h

Number Of Ingredients 7

1/3 cup olive oil
1/4 cup fresh lemon juice
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary, or 2 teaspoons dried
4 garlic, minced
Coarse salt and ground pepper
1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat

Steps:

  • In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Place lamb in a large shallow dish with marinade, and turn to coat. Cover; marinate 1 hour at room temperature or up to overnight in refrigerator, turning occasionally. (Bring to room temperature before grilling.)
  • Heat grill to medium-high. Thread several metal skewers through lamb in both directions to hold meat together during cooking.
  • Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side. Let the meat rest, covered, about 10 minutes. Remove the skewers. Slice the meat thinly, against the grain where possible.

Nutrition Facts : Calories 271 g, Fat 13 g, Protein 35 g

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

This is an excellent way to cook lamb. Even friends of ours who've never before liked lamb love this. When feeding children who turn their noses up at lamb we call this steak and they gobble it up. We do eventually tell them they really do like lamb because they just ate it! LOL, love doing that! The measurements are all approximate, use more olive oil if you wish, or more parsley, even sub out oregano for the rosemary. Double the paste recipe if using a large leg. Delicious with wild mushroom risotto and a Greek salad.

Provided by Penny Stettinius

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 lbs leg of lamb, butterflied
1 1/2 heads garlic
2 lemons, juice of
3 tablespoons red wine vinegar
1/2 cup fresh parsley, chopped
6 -7 sprigs fresh rosemary
1 1/2 tablespoons dried thyme
kosher salt & fresh ground pepper
1/2 cup olive oil (more or less)

Steps:

  • Make sure your lamb has been butterflied evenly so when it cooks evenly.
  • Place all ingredients except olive oil into blender or food processor.
  • Blend into course goop while slowly adding olive oil until mixture forms a moderately wet paste, somewhat like pesto.
  • Spread paste on lamb, cover and refrigerate. Take lamb out of refrigerator two hours prior to grilling.
  • On a very hot grill sear lamb then cook covered at medium careful not to scorch.
  • Cook until thermometer registers rare.
  • Take off grill and cover with aluminum foil, letting the meat rest about 10-25 minutes before carving.

Nutrition Facts : Calories 969, Fat 73.2, SaturatedFat 23.5, Cholesterol 227.9, Sodium 203.6, Carbohydrate 11, Fiber 1.4, Sugar 0.9, Protein 65.1

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Ina Garten

Categories     main-dish

Time 1h27m

Yield 8 to 12 servings

Number Of Ingredients 8

2 pounds (2 pints) plain yogurt (regular or low-fat)
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

Steps:

  • Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days.
  • Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is.
  • Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve.

GRILLED LEG OF LAMB



Grilled Leg of Lamb image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 13

1 boneless leg of lamb, butterflied
2 tbsp garlic, minced
1 cup Dijon mustard
1/2 cup honey
1 cup white wine
Black pepper, coarsely ground
1/4 cup Italian parsley, minced
1 tsp butter
1 tsp garlic, minced
2-3 medium jalapeno peppers, finely minced
1 16oz jar seedless raspberry preserves
1/4 cup onion, finely minced
1/2 cup dry white wine

Steps:

  • Combine marinade ingredients and place in a one-gallon resealable plastic bag. Unfold the lamb and examine how the butcher butterflied it. You may need to further cut it so the meat is of fairly uniform thickness. You may also have to cut it into 2 to 3 smaller, easier to handle portions. Add lamb to plastic bag and marinate in fridge for at least 2 hours.
  • Place lamb on grill over well-heated coals or low-medium flame gas grill. Turn lamb 2 to 3 times while grilling and remove once degree of doneness is achieved (measure with instant-read thermometer). Allow meat to rest 10 to 15 minutes before serving.
  • Serve with any/all of the following: 1. Reduced marinade (cook down while grilling meat); 2. Fresh garlic aioli; 3. Raspberry jalapeno sauce (recipe below)
  • Serve this to someone who thinks they don't like lamb. It's a huge hit at our annual July 4th barbecue.
  • Sweat the garlic, onions and peppers in the butter. Add preserves, stirring constantly until liquefied. Add wine and reduce to syrupy consistency.

GRILLED BUTTERFLIED LEG OF LAMB WITH HERBS



Grilled Butterflied Leg of Lamb With Herbs image

Provided by Pierre Franey

Categories     dinner, main course

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

1 8-pound leg of lamb, boned, butterflied and well-trimmed of fat, inside and out
Salt and freshly ground pepper to taste
1/4 cup olive oil
3 tablespoons mustard seed
1 teaspoon ground cumin
1 tablespoon finely chopped garlic
4 sprigs fresh thyme or 1 teaspoon dried
1 teaspoon fennel seeds
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 bay leaves, crumbled
4 tablespoons fresh lemon juice
2 tablespoons butter, melted
4 tablespoons finely chopped parsley

Steps:

  • Lay the lamb out flat and sprinkle with salt and pepper on all sides.
  • Put the oil in a baking dish large enough to hold the lamb. Add the lamb and sprinkle on both sides with mustard seed, cumin, garlic, thyme, fennel seeds, rosemary, bay leaves and lemon juice. Turn and rub the lamb so it is evenly coated with the ingredients. Marinate in a cool place for one or two hours, or up to six hours in a refrigerator. If refrigerated, let the lamb return to room temperature before cooking.
  • Preheat a charcoal grill or the oven broiler.
  • Remove lamb from marinade and reserve marinade. If a grill is used, put the lamb flat on the grill. If the broiler is used, place the lamb under the broiler 4 to 5 inches from the heat. Cook the lamb uncovered on the grill or under the broiler about 15 minutes. Turn and cook 10 to 15 minutes on the second side. For medium or well-done meat, cook longer.
  • Meanwhile, bring the reserved marinade to a boil in a baking pan large enough to hold the lamb, stirring. Remove from heat, and swirl in butter and parsley. Transfer the lamb to the marinade pan, cover loosely with foil and keep warm. Let the meat rest 10 to 15 minutes before serving. Slice thinly and serve with the pan gravy.

Nutrition Facts : @context http, Calories 848, UnsaturatedFat 32 grams, Carbohydrate 3 grams, Fat 62 grams, Fiber 1 gram, Protein 66 grams, SaturatedFat 25 grams, Sodium 1117 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED BUTTERFLIED LEG OF LAMB (MARINADE)



Grilled Butterflied Leg of Lamb (Marinade) image

Make and share this Grilled Butterflied Leg of Lamb (Marinade) recipe from Food.com.

Provided by Oolala

Categories     Lamb/Sheep

Time 10h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

Steps:

  • Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.
  • Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.
  • Remove meat from the marinade 30 minutes before grilling.
  • Oil the grill and prepare the coals.
  • Drain the marinade from the lamb and reserve. Grill the meat 4" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).
  • To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary.

Nutrition Facts : Calories 579, Fat 44.2, SaturatedFat 15, Cholesterol 152, Sodium 150.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.1, Protein 42.3

GRILLED BUTTERFLIED LEG OF LAMB



Grilled Butterflied Leg of Lamb image

Butterflying a leg of lamb produces a more uniform thickness, furthered by pounding, so the meat cooks evenly from end to end. It also creates more surface area for grilling, so that more of the meat takes on a charred taste. In this recipe, the lamb is marinated to infuse it with herbal flavors, but you could simply season it with no more than salt and pepper before grilling.

Yield Serves 6 to 8

Number Of Ingredients 4

3 pounds boneless leg of lamb (about 1/2 half leg), butterflied as directed on page 115
2 recipes fresh herb and garlic marinade (page 173)
Sunflower or neutral-tasting oil, for grill
Coarse salt and freshly ground pepper

Steps:

  • Prepare lamb and marinate Cover lamb with plastic wrap. Pound lamb with a meat mallet until it is slightly thicker than 1 inch all over. Reserve 1/2 cup marinade. Place lamb in a large resealable plastic bag and add remaining marinade, then force out air and seal. Massage the lamb a bit to coat it thoroughly. Set bag on a baking sheet (in case of leaks) in the refrigerator and marinate lamb 8 to 24 hours, turning bag occasionally.
  • Grill Remove lamb from bag and wipe off and discard as much marinade as possible so surface is dry. Let lamb rest at room temperature 1 hour. Meanwhile, heat grill to medium-high (see Grill Temperature Guidelines, page 162). When it is hot, scrub with a grill brush and sweep lightly with oil. Season lamb on both sides with salt and pepper. Grill (press down with tongs initially to make sure the lamb is evenly in contact with grill) until charred in spots, 5 to 6 minutes, rotating the lamb 90 degrees halfway through. Flip the lamb, then brush with some reserved marinade and cook until an instant-read thermometer inserted in the thickest part registers 125°F, again rotating it 90 degrees halfway through. This will take 5 to 6 minutes more. Let lamb rest 5 minutes.
  • Serve Slice lamb and serve with remaining reserved marinade on the side.

SUE MILLAR PERRY'S GRILLED BUTTERFLIED LEG OF LAMB



Sue Millar Perry's Grilled Butterflied Leg Of Lamb image

Provided by Kathleen Beckett-Young

Categories     dinner, main course

Time 6h30m

Yield Eight servings

Number Of Ingredients 7

1 cup red wine
1 cup low-sodium soy sauce
1/2 cup olive oil
5 cloves garlic, crushed
1 tablespoon dried rosemary, or 2 tablespoons to 1/4 cup fresh rosemary, snipped, plus sprigs for garnish
2 teaspoons ground black pepper
1 butterflied leg of lamb, 4 to 5 pounds

Steps:

  • Combine the wine, soy sauce, oil, garlic and herbs and pour over the lamb in a shallow glass or enamel pan (aluminum will react with acidity in the wine and affect the taste). Refrigerate, covered, for 6 hours, turning the lamb occasionally.
  • Prepare coals for grilling. Drain the lamb and reserve the marinade. Place the lamb on the grill 4 inches above the coals. Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade. Slice thinly and arrange on a large platter garnished with sprigs of fresh rosemary.

Nutrition Facts : @context http, Calories 582, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 42 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 14 grams, Sodium 1262 milligrams, Sugar 0 grams

HERBED BUTTERFLIED LEG OF LAMB



Herbed Butterflied Leg of Lamb image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Lamb Recipes

Number Of Ingredients 9

1 cup dry red wine
3/4 cup balsamic vinegar
1 clove garlic, chopped
1 tablespoon chopped fresh mint
3 tablespoons chopped fresh thyme
2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt, plus more to taste
Butterflied leg of lamb, (4 to 5 pounds)
Freshly ground black pepper

Steps:

  • In a glass bowl, combine wine, vinegar, garlic, mint, thyme, parsley, and salt. Mix well to combine.
  • Season both sides of the lamb with salt and pepper. Place lamb in a shallow glass or ceramic dish. Pour marinade over meat, turning to coat. Cover, and refrigerate for 4 to 6 hours.
  • Prepare a charcoal or gas grill, arranging coals for indirect cooking. Lightly coat rack with cooking spray; coals should be hot.
  • Remove lamb from marinade; pat dry. Place lamb on hottest part of grill; sear for 5 minutes per side. Move lamb to the cooler part of the grill, and cook for 10 minutes. Turn over; cover grill. For medium-rare, cook until an instant-read thermometer registers 140 degrees. 10 to 15 minutes more. Remove from grill, and let lamb rest for 10 minutes before slicing. Serve.

BROILED AND SLOW-ROASTED BUTTERFLIED LEG OF LAMB WITH CUMIN AND GARLIC



Broiled and Slow-Roasted Butterflied Leg of Lamb With Cumin and Garlic image

Who says making a feast has to take forever? For large gatherings like Passover and Easter, leg of lamb is the roast of choice, and arranged on a platter garnished with herbs, it makes a stunning centerpiece. Buying leg of lamb butterflied from the butcher will leave you time to socialize while it is slow-roasting without worrying about uneven cooking.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Meat and Poultry Recipes     Lamb     Leg

Yield 14

Number Of Ingredients 9

¼ cup olive oil
8 cloves garlic, minced
2 ½ teaspoons salt
1 teaspoon pepper
2 tablespoons ground cumin
1 tablespoon dried oregano
1 (8 pound) leg of lamb, boned and butterflied to a more or less even thickness, 4 3/4 to 5 1/2 pounds trimmed weight, fell and most fat removed
1 lemon, juiced
½ cup Minced fresh parsley, cilantro or mint

Steps:

  • Mix oil, garlic, salt, pepper, cumin and oregano; spread paste on both sides of the lamb and let stand for an hour until meat comes to room temperature.
  • Adjust oven rack to upper or upper-middle position (depending on lamb's thickness) and preheat broiler on high for at least 10 minutes.
  • Place lamb, cut side up, on a large wire rack set over a foil-lined roasting pan. Broil, moving pan so entire surface browns evenly, about 8 minutes. Turn lamb over; continue to broil until well browned on the other side, about 8 minutes longer. Turn off broiler, remove lamb from oven and let rest for 10 minutes.
  • Heat oven to 325 degrees. Stick a meat thermometer into the thickest portion of the lamb; return it to the oven. Roast for a total of 50 minutes to 1 hour, until thermometer registers a rosy-pink 140 degrees. Check lamb several times after 30 minutes. If lamb gets done sooner, simply turn down oven to 170 degrees until ready to serve.
  • As soon as lamb comes out of the oven, squeeze on lemon juice and sprinkle with fresh herbs. Carve, slicing across the grain when possible. Arrange on a platter, drizzle with accumulated juices, and serve.

Nutrition Facts : Calories 336.4 calories, Carbohydrate 2.2 g, Cholesterol 105.6 mg, Fat 22.8 g, Fiber 0.7 g, Protein 29.5 g, SaturatedFat 8.4 g, Sodium 493.5 mg, Sugar 0.1 g

GRILLED BUTTERFLIED LEG OF LAMB WITH LEMON, HERBS, AND GARLIC



Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic image

Categories     Garlic     Lamb     Marinate     Kid-Friendly     Backyard BBQ     Dinner     Summer     Grill     Grill/Barbecue     Thyme     Gourmet     Small Plates

Yield Serves 8

Number Of Ingredients 10

For herb rub
8 garlic cloves
3 tablespoons chopped fresh thyme leaves
2 tablespoons chopped fresh rosemary leaves
2 tablespoons chopped fresh parsley leaves
1/2 teaspoon freshly ground black pepper
1 tablespoon coarse salt
3 tablespoons olive oil
a 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
1 lemon

Steps:

  • Make herb rub:
  • Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.
  • Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.
  • Prepare grill.
  • Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.) Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.
  • Cut lamb into slices and serve with any juices that have accumulated on cutting board.

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From seriouseats.com
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GRILLED LEG OF LAMB WITH SOY BALSAMIC MARINADE
directions. Mix together all ingredients except lamb. Place lamb in hotel pan; pour marinade over. Refrigerate 24 hours, turning once or twice during marination. Remove lamb from marinade; pat dry. Grill over gas or charcoal to desired doneness. …
From kikkomanusa.com
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BUTTERFLIED LEG OF LAMB: SEARED, THEN SLOW, FOR PERFECT DONENESS
Insert the meat probe from the Smoke X2 into the lamb and set the high-temp alarm for 130–135°F (54–57°C) for medium-rare lamb. Close the lid and cook, about 60–70 minutes, until the alarm sounds. Verify the doneness with your Thermapen and remove the meat from heat to rest. Carve and serve to great admiration.
From blog.thermoworks.com
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GRILLED BUTTERFLIED LEG OF LAMB WITH MARINADE - NOBLE PIG
2014-06-12 Preheat gas grill on high. Start with searing the meat, fat side down on the hotter part of the grill for 4 minutes. Turn over and sear another four minutes. Move lamb to cooler part of the grill and turn the temperature down to low. Insert meat thermometer into the thickest part of the lamb and cover grill.
From noblepig.com
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GRILLED AND BRAISED LEG OF LAMB | RICARDO
Preheat the grill, setting the burners to high. Brush the lamb with half the oil. Season with salt and pepper. Place the lamb on the grill. Grill on all sides. Transfer to a baking dish or Dutch oven. In a skillet, soften the onion and garlic in the remaining oil. Add the tomato paste, honey, harissa and spices.
From ricardocuisine.com
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GRILLED BUTTERFLIED LEG OF LAMB WITH ROSEMARY SEA SALT AND …
2018-04-05 Set the lamb aside at room temperature for at least 30 minutes before grilling, or cover and refrigerate for up to 2 days. 4 Pat lamb dry if needed; rub lightly with olive oil to coat. 5 Grease the grill grates with oil, and place the lamb on the hottest part of the grill. Cook with the grill covered, turning once, until brown and crusty all ...
From foodchannel.com
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GRILLED BUTTERFLIED LEG OF LAMB WITH TOMATO-FENNEL VINAIGRETTE …
2009-08-09 Transfer lamb to cutting board; let rest 10 minutes. Place saucepan with vinaigrette on slightly cooler part of barbecue and heat just until warm, about 5 minutes. Stir in …
From bonappetit.com
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GRILLED BUTTERFLIED LEG OF LAMB AND VEGETABLES WITH ... - BON APPéTIT
2008-04-06 Place zucchini, yellow squash, and red bell peppers in separate dishes. Sprinkle each lightly with salt and pepper. Spoon 1/3 cup dressing over each and turn to coat; reserve remaining dressing.
From bonappetit.com
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SPICED BUTTERFLIED LEG OF LAMB RECIPE - RECIPES.NET
2022-03-24 This easy and simple butterflied leg of lamb recipe serves tender and juicy meat that's rubbed with coriander and fennel seed, for a fragrant grilled dish.
From recipes.net
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HOW TO MAKE GRILLED BUTTERFLIED LEG OF LAMB - BEST RECIPE
Prepare a hot grill (350-450°F on a gas grill). Bring the lamb to room temperature. Remove the meat from the marinade, drain it well, and pat it dry. Pour the remaining marinade into a small bowl and set aside. Grill the lamb for 10 to 12 minutes, or until well charred, basting it with the reserved marinade.
From charlestonmag.com
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GRILLED BUTTERFLIED LEG OF LAMB MARINATED IN YOGURT - FAMILY SPICE
2020-03-03 Open lamb up and cut into the larger chunks of meat so that it is of even thickness. Remove and discard the larger deposits of fat, reserving some fat on the meat which will add flavor during the grilling process. Place lamb in a large non-reactive pan. 2. In a small bowl, whisk together remaining ingredients.
From familyspice.com
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BUTTERFLIED AND MARINATED LEG OF LAMB - GREAT EIGHT FRIENDS
2021-03-14 In a large container, combine the remainder of the marinade, ginger root, and lamb and marinate the lamb for a minimum of 2 hours in the refrigerator. I usually marinate the lamb overnight. Turn the meat in the marinade at least once. Remove the lamb and discard the marinade and ginger. Pre-heat the oven to 450°F or prepare coals or gas barbecue.
From greateightfriends.com
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Top Asked Questions

How to cook butterflied lamb leg?
Place butterflied lamb leg in a glass baking dish. Sprinkle directly with salt and black pepper. Now coat the lamb leg with 1/3 cup of the marinade. Turn over and sprinkle other side with salt and pepper. Now spread remaining marinade over lamb. Cover the entire dish with plastic wrap and chill overnight so marinade can penetrate the meat.
How to cook leg of lamb on a charcoal grill?
Grilled Butterflied Leg of Lamb - Directions In a medium bowl, whisk together oil, lemon juice, vinegar, rosemary, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Heat grill to medium-high. Grill lamb until an instant-read thermometer inserted into the thickest part of the meat registers 140 degrees for medium rare, 10 to 15 minutes per side.
How to cook lamb tenderloin on the grill?
Preheat the grill to medium-high heat. Add woodchips of choice. Spray with nonstick spray so the lamb doesn’t stick and burn. 9. Remove lamb from marinade, pat lamb dry and place on grill. Keep leftover marinade to the side (don’t throw away!). 10. Grill for 15 minutes.
Can You Grill leg Lamb steaks in yogurt?
When your leg lamb has marinated in yogurt overnight, you are ready for the grill. Remove most of the yogurt marinade from the lamb and let it sit to room temperature before grilling. As you can see above, I separated the smaller piece of meat from the larger and grilled them separately. You do not have to do this.

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