Grilled Lamb With Fresh Herbs

Grilled Lamb With Fresh Herbs
Served With Couscous & Flatbread
Difficulty: Easy

Serve On A Bed Of Couscous & Flatbread

 Ingredients
2 lbs. boneless leg of lamb (butterflied)
1/3 cup plain Greek yogurt
1 1/2 tsp Dijon mustard
1 tsp minced garlic
3 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh sage, chopped
1 tbsp fresh marjoram, chopped
1 tbsp fresh mint, chopped
1 tsp sugar
1/2 tsp salt
pepper

Directions
Butterfly the leg of lamb to make sure it's the same thickness throughout.  Score the lamb crisscross.  In a small mixing bowl; add the rest of the ingredients and whisk.  Coat the lamb in the marinade all over and in the crisscross crevasses.  Place in refrigerator 5-6 hours to marinade.  Let it sit out for 1 hour before grilling.  Grill 5 minutes on each side, depending on the thickness.  Best served medium to medium rare.  Let stand for at least 5 minutes before carving.
Serves 6