Ingredients
1
1/2 cups plain whole-milk yogurt
7
garlic cloves, thinly sliced
2
1/2 tbsp coarsely chopped fresh rosemary
1/2
tsp coarsely ground black pepper
1
(5 1/2-lb) piece boneless butterflied leg of lamb
1
tsp finely chopped fresh rosemary
1
tbsp Maldon sea salt or other flaky sea salt
Special equipment: 8 to 10 (12-inch) wooden or metal skewers; an instant-read thermometer
Directions
2.
Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
3.
Bring lamb to room temperature, about 1 hour.
4.
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.) Sprinkle with kosher salt.
5.
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.
6.
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. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
8.
Stir together rosemary and sea salt and serve with lamb.
10.
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.
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