Grilled Leg Of Lamb With Yogurt Mint Sauce

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I soooooo love lamb, and this makes up into one very delicious meal. i got this out of a sunset magazine with an article on orcas island recipes, which when visiting washington state be sure to take the ferry out and visit this spectacular place.

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Steps

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In a blender , whirl yellow onion , garlic , rosemary , lemon juice , and salt.

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With blender running , slowly pour in olive oil.

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Rinse lamb and pat dry.

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With a small knife , make small slashes all over the lamb , and put it in a nonreactive dish.

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Coat lamb with onion marinade , making sure the mixture gets into the slits.

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Cover and chill 2 hours or up to overnight , turning occasionally.

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Remove lamb from refrigerator about 1 hour before you plan to cook it.

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Spread lamb flat on an oiled barbeque grill over a solid bed of medium-heat on a gas grill.

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Close lid.

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Cook lamb , turning once and brushing with marinade , until a thermometer inserted in center of thickest part registers 140 degrees , about 40 minutes.

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Transfer meat to a platter and cover.

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Let rest 15 to 20 minutes.

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Thinly slice meat , garnish with sliced red onion and radishes , and serve with yogurt-mint sauce.

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Yogurt-mint sauce:.

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In a blender whirl all ingredients until smooth.

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Transfer to a serving bowl and st.

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Ingredients

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yellow onion, garlic cloves, fresh rosemary, lemon juice, salt, olive oil, leg of lamb, red onion, radishes, plain yogurt, garlic clove, fresh mint leaves, fresh ground black pepper, cayenne