I’d never eaten lamb until marrying into my husband’s family, whose roots are in Eastern Europe. Together, over the decades, Tom and I have found and enjoyed half a dozen delicious preparations for lamb, in the process converting many friends who’d also never enjoyed lamb.
1 (5- to 6-lb.) bone-in leg of lamb
1 (24-oz.) container plain Greek yogurt
1 cup olive oil
Juice of 2 lemons
10 cloves garlic, smashed
3 Tbsp. chopped fresh rosemary
Freshly ground pepper and sea salt
1 Tbsp. instant flour (we tested with Wondra)
2 cups beef broth
1. Pat the lamb dry with paper towels. Place the lamb in an extra-large zip-top plastic bag.
2. Combine the yogurt, oil, lemon juice, garlic, rosemary, 2 tablespoons pepper, and 1 tablespoon salt in a medium bowl. Pour the mixture over the lamb, turning to coat, and marinate in the refrigerator at least 6 hours or overnight.
3. Remove the lamb from the marinade and wipe off the excess.
4. Prepare a charcoal or gas grill using the indirect heat method: Either rake the hot coals to one side of a charcoal grill or heat only one side of a gas grill to medium-hot.
5. Place the lamb on the grill grate over the hot side of the grill and sear on all sides until browned. Place the lamb in a metal baking pan and place over indirect heat. Cover with the grill lid and grill, turning the meat every 15 minutes, for 1 hour to 1 hour and 30 minutes, until a meat thermometer inserted in the thickest portion registers 140°F for medium-rare. Remove the lamb from the grill, tent with foil, and let rest for 30 minutes. Place the lamb on a rimmed cutting board to allow the juices to drain.
6. While the lamb rests, place the pan with the drippings over medium heat. Whisk in the flour, and cook for 2 minutes, or until foamy. Gradually add the broth and whisk until combined. Bring to a boil and cook for 5 minutes, or until thickened. Season with salt and pepper to taste.
7. Carve the lamb, and serve with the gravy.