Grilled Lamb With Yogurt Mint Sauce

Recipe Ingredients

		Marinade
1 cup	40g / 1.4oz	Coarsely-chopped fresh mint leaves
1/2 cup	20g / 0.7oz	Coarsely-chopped fresh flat-leaf parsley
1/2 cup	31g / 1.1oz	Coarsely-chopped yellow onion
2		Garlic cloves - finely minced
1/2 tablespoon	7.5ml	Freshly-ground black pepper
		Grated zest and juice of 1 1/2 lemons
1/2 cup	118ml	Ouzo
		= (or other liquorice-flavored liqueur)
1/4 cup	59ml	Olive oil
1/2 tablespoon	7.5ml	Kosher salt - or to taste
4 lbs	1816g / 64oz	Boneless leg of lamb - cut filets or
		Medallions
		Sauce
1 cup	237ml	Plain yogurt
1/3 cup	13g / 0.5oz	Finely-chopped fresh mint leaves
1 teaspoon	5ml	Paprika
		Grated zest and juice of 1/2 lemon
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

In a bowl, combine all of the marinade ingredients and let stand for 15 minutes. Place the lamb in a large casserole dish and rub the marinade over all surfaces. Let marinate for at least 4 hours at room temperature.

Make the sauce in a bowl by combining all the ingredients. Whisk to mix well, then refrigerate until ready to use.

Grill the lamb until cooked well through, at least to 135 to 140 degrees internal temperature, basting well with the marinade.

To serve, place on platter and serve with the yogurt-mint sauce for diners to top as they desire.

This recipe yields 5 to 6 servings.

Source:
In the Kitchen with Bob at http://www.qvc.com

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