Name: Grilled Leg of Lamb with Rosemary Salt
Yield: Makes 6 generous servings
Ingredients: 1 1/2 cups plain whole-milk yogurt; 7 garlic cloves, thinly sliced; 2 1/2 tablespoons coarsely chopped fresh rosemary; 1/2 teaspoon coarsely ground black pepper; 1 (5 1/2-lb) piece boneless butterflied leg of lamb; 1 1/2 tablespoons kosher salt; 1 teaspoon finely chopped fresh rosemary; 1 tablespoon Maldon sea salt or other flaky sea salt; 8 to 10 (12-inch) wooden or metal skewers; an instant-read thermometer

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Grilled Leg of Lamb with Rosemary SaltVictoria Pearson

Cooks' note:

If you aren't able to grill outdoors, you can cook lamb in a well-seasoned double-burner grill pan. Omit skewering and cut lamb into 3 or 4 pieces to fit in pan, then grill over moderately high heat, turning over once, 20 to 25 minutes.

Recipe notes

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