1 4-5 pound leg of lamb
salt and pepper
2 cups whole milk Greek yogurt
2 small Meyer lemons
1 generous cup fresh mint leaves
If you're the sort that plans ahead, generously salt and pepper your lamb leg the day before you plan to cook it.
You are welcome to add more spices to your lamb. I really enjoy coriander and cumin. On this particular day I used a dried morel salt to season the lamb.
If using a grill, preheat until very hot. If you plan to cook over the fire, ignite a large fire then let it burn down to a hot pile of coals. Cook the lamb about 8-10 inches from the coals on a grill grate. You may have to move the lamb leg around a bit to keep it from charring too much.
I've found that a deep sear, about 7 minutes per side, and then another 10 minutes on a cooler part of the grill or fire gets me a beautiful medium rare lamb. Use a meat thermometer for the most accuracy. 145°F is just right for medium rare.
Let the lamb rest for at least 15 minutes.
While the lamb rests, generously slather the yogurt on the bottom of your platter. Season with salt and pepper.
Cut the lemons into 1/8-inch thick small triangles and tear the mint leaves.
Add pieces of thinly sliced lamb to the yogurt. Then top with the lemon and mint.
Recipe by Not Without Salt at http://notwithoutsalt.com/leg-lamb-lemon-mint-salad/