Grilled Leg of Lamb with Green Sauce

1. Prepare the Lamb

Butterfly the lamb by slicing through the middle, while leaving about 3 inches uncut so it can open up like a book.

2. Make the Marinade

Combine the whole-milk yogurt, ground coriander, freshly ground black pepper, dried mint, ground cumin, and sea salt in a large bowl. Stir thoroughly until smooth.

3. Marinate the Lamb

Place the butterflied lamb in the marinade, ensuring it is completely covered. Refrigerate for at least 2 hours, or up to 2 days.

4. Grill the Lamb

Preheat your grill to high heat. Cook the marinated lamb for about 7 minutes per side, aiming for an internal temperature of 145°F.

5. Rest and Serve

Let the grilled lamb rest for 15 minutes, then slice and sprinkle with flake salt. Serve with Spicy Green Sauce.