CHEF JEFF — ONE BYTE AT A TIME: Butterflied Leg of Lamb

Grilling a leg of lamb can be easy if you butterfly it.

Butterflied Leg of Lamb

2 cups plain Greek-style yogurt

2 tablespoons each: cumin, Madras-style curry powder

1 tablespoon Dijon mustard

1 teaspoon each: hot sauce, salt, black pepper

Juice of 1 lemon

1 leg of lamb, boned, butterflied, about 4 pounds

Mix all ingredients except lamb in medium bowl. Slather mixture over lamb in shallow pan; massage meat gently to work marinade into tissue. Cover with plastic wrap; refrigerate overnight. Prepare grill for direct, medium-high heat. Grill lamb 8 minutes per side. Grill until desired temperature is reached, about 15 minutes for medium. Let lamb rest 5 minutes before cutting. Cut meat thinly.

Yield: Serves 10.

Approximate nutritional analysis per serving: 346 calories, 50 percent of calories from fat, 19 grams fat (8 grams saturated), 114 milligrams cholesterol, 5 grams carbohydrates, 37 grams protein, 378 milligrams sodium, 1 gram fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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