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Barbequed Rosemary Yogurt Leg Of Lamb
1x15 oz can garbanzos beans, drained and rinsed
1 Tbsp sesame oil or sesame tahini
1 Tbsp. lemon juice
1 tsp. lemon zest
2 cloves garlic
1/4 tsp. red pepper flakes
1 x 5.3 oz pkg. Oikos® Greek Plain (1/2 cup)
2 Tbsp. chopped parsley or cilantro
Salt and cracked black pepper
Pita chips, carrots, cucumber slices and red pepper strips
Combine yogurt and all seasonings in a baking dish large enough to hold the lamb flat, or use a large zippered plastic bag. Add the lamb and turn to coat evenly with the marinade. Refrigerate for several hours (or overnight).
Place the lamb flat on a pre-heated grill and cook for about 10 minutes on each side (basting with marinade during the first half of cooking. (If you are using the broiler, put the lamb at least 5" from the source of heat and cook about 10 minutes on each side).
When lamb is cooked, cover with foil and allow meat to rest for 10 to 15 minutes before carving.
*based on USDA database dated 9-Jan-06
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