Recipe - Pastrami-Style Butterflied Leg Of Lamb

1 6 pound whole leg of lamb;
up to 8
2 cup Yogurt
2 tablespoon Finelychopped garlic
2 tablespoon Coarse salt
1 tablespoon Freshlyground pepper
1 tablespoon Dry mustard powder
1 tablespoon Powdered sage
1 teaspoon Ground allspice

Butterfly leg of lamb or have your butcher do it for you. In a nonreactive
bowl or pan, cover meat with yogurt, turning to coat evenly. Marinate,
covered and refrigerated, for at least 12 hours or overnight. Remove from
marinade and pat dry with paper towels.

On a cutting board cover garlic with salt. Mince and flatten with side of a
heavy knife until garlic forms a paste. Scrape into a small bowl and mix
well with remaining spices. Rub butterflied leg of lamb with spice mixture.
Cover tightly and marinate, refrigerated, at least 8 hours or overnight.

Heat a grill or broiler until very hot. Cook on grill or broiler rack, 10
to 15 minutes each side, for rare to mediumrare meat. Remove lamb to a
carving board, cover loosely with foil and let sit 10 minutes before
carving into thin slices.

Yield: 8 to 10