Grilled Leg Of Lamb With Minted Yogurt And Cucumbers Recipe

Ingredients

3/4 c. extra-virgin olive oil, plus 1 tablespoon

c. red wine

1 tbsp. red wine vinegar or balsamic vinegar

2 tsp. dried oregano

2 tsp. finely chopped thyme

2 clove thinly sliced garlic

1 piece boneless leg of lamb

Salt and freshly ground pepper

1 c. plain (2 percent) Greek-style yogurt

1/4 c. Chopped mint

1 English cucumber

1 c. pitted kalamata olives

Preparation

Step 1Combine 3/4 cup olive oil with wine, vinegar, oregano, and thyme in a 9" x 13" baking dish and whisk together; stir in garlic. Generously season lamb all over with salt and pepper to taste, then arrange in dish, turning to coat all over with marinade. Cover and refrigerate, turning lamb occasionally, for 2 hours or overnight.Step 2Prepare a charcoal grill or preheat a gas grill to medium-high heat. Meanwhile, put yogurt and mint in a small bowl and add salt and pepper to taste; stir to combine, then set aside. Toss cucumber slices in a medium bowl with remaining olive oil; add salt and pepper to taste and set aside.Step 3Remove lamb from marinade and pat dry. Arrange on grill, fat-side down, and cook until deep golden brown, about 15 minutes. Turn lamb over and continue grilling until a meat thermometer inserted in the thickest part registers 130 degrees for medium rare, about 15 minutes.Step 4Transfer lamb to a large platter or cutting board and set aside to rest for 10 minutes. Cut lamb into thin slices against the grain; transfer to plates. Serve with minted yogurt, cucumbers, and olives. If desired, serve grilled skewers of grape tomatoes and warm pita bread as extra sides.