Recipe - Grilled Leg Of Lamb With Yogurt

8 pound Leg of lamb; trimmed of fat,
Boned and butterflied
One half cup Fresh lemon juice
6 Garlic cloves; chopped fine
2 tablespoon Chopped fresh thyme leaves
2 tablespoon Chopped fresh oregano leaves
3 tablespoon Chopped fresh rosemary
leaves
1 One half tablespoon Coarse salt
One half cup Extravirgin olive oil
Freshlyground black pepper;
to taste
Exotic Chutney; see * Note

* Note: See the "Exotic Chutney" recipe which is included in this
collection.

Start by placing the leg of lamb in a zip lock bag. In a bowl whisk
together the remaining ingredients and pour it into the bag with the lamb.
Shake the bag well and allow to sit refrigerated for at least 8 hours and
up to 1 day. Preheat your grill. Remove the lamb from the bag and discard
the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on
each side. The thinner parts of the lamb will be mediumrare and the
thicker parts will be rare. Allow the lamb to cool to room temperature and
serve with the Exotic Chutney on the side. This recipe yields 8