The recipe from this source:
MAKE AHEAD: The lamb needs to marinate for at least 8 hours or up
to overnight. The rubbed meat needs to rest at room temperature for 1 hour
before grilling.
8 servings
Ingredients:
·
2 cups plain regular or low-fat yogurt
·
Grated zest and juice of 1 lemon, plus fresh juice of 2 lemons
·
7- to 8-pound leg of lamb, trimmed of fat, boned and butterflied
by butcher (about 5 pounds boneless)
·
2 tablespoons extra-virgin olive oil
·
6 cloves garlic, minced
·
3 tablespoons finely chopped fresh mint
·
3 tablespoons za'atar (see headnote)
·
1 tablespoon kosher salt
·
1 1/2 teaspoons freshly ground black pepper
·
1/4 teaspoon crushed red pepper flakes
Directions:
Combine
the yogurt, lemon zest and half of the lemon juice in a gallon-size zip-top
bag. Add the lamb and seal, pressing out as much air as possible. Refrigerate
for at least 8 hours or up to overnight.
Combine
the oil, garlic, mint, za'atar, salt, black pepper and crushed red pepper
flakes in a small bowl.
Remove
the lamb from the marinade; discard the marinade. Use paper towels to wipe the
meat dry. Smear the za'atar mixture all over the lamb. Bring the meat to room
temperature, which will take about an hour.
Prepare
the grill for direct heat. If using a gas grill, preheat to medium-high (450
degrees). If using a charcoal grill, light the charcoal or wood briquettes;
when the briquettes are ready, distribute them under the cooking area for
direct heat. You should be able to hold your hand about 6 inches above the
coals for 3 or 4 seconds. Have ready a spray water bottle for taming any
flames. Lightly coat the grill rack with oil and place it on the grill.
Grill
the lamb (uncovered) for 10 to 12 minutes on each side or until an instant-read
thermometer inserted horizontally into the thickest part of the meat registers
125 degrees.
Transfer
the lamb to a cutting board. Pour the remaining lemon juice evenly over the
meat. Cover loosely with aluminum foil and rest the meat for 10 minutes before
slicing and serving with any juices that have accumulated on the cutting board.
My notes and pictures:
The roast we had was about 3# so my wife halved all the ingredients and marinated for 36 hours.
Marinated lamb with the za'atar rub.
Based on my previous lamb roasting in the kooker, I chose to cook the roast indirectly at 475F
oven temperature according to the oven thermometer on my meat probe.
I didn't use any wood chips but cooked on lump charcoal only.
After searing.
I seared each side for about 2 minutes. The roast was done to 145 F internal temperature in 20 minutes.
It was superb but next time, I might quit at the suggested 125F or 135F for a bit more rare taste.
Covered with foil at the end, it cooks a little more.
On the table with sides of aloo palak and basmati rice pilaf with vegetables.
My wife said she would plan to add more mint next time as that flavor was not too noticeable.
She also thought that plain rice might be better as the lamb and juice had such a great flavor.
I loved it as it was. We also had a glass of Retsina Malamatina with this meal which was a delicious accompaniment.
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