Barefoot Contessa's Grilled Leg Of Lamb With Roasted Fruit

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 lbs regular plain yogurt or 2 lbs low-fat yogurt
• 1/2 cup olive oil, plus more for brushing
• 1 lemon, zest of
• 1/2 cup fresh lemon juice (3 lemons)
• 3/4 cup whole fresh rosemary leaf (2 large bunches)
• 2 teaspoons kosher salt
• 1 teaspoon fresh ground black pepper
• 1 (5 lb) butterflied leg of lamb (9 pounds bone-in)
• 6 peaches, pitted and cut into quarters
• 6 plums or 6 italian plums, pitted and quartered
• 1/2 cup sugar
• 2 cups fresh raspberries
• 2 tablespoons orange juice

Recipe

• 1 lamb;.
• 2 combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
• 3 add the lamb, making sure it is covered with marinade.
• 4 marinate in the refrigerator, covered, overnight or for up to 3 days.
• 5 bring the lamb to room temperature.
• 6 prepare a charcoal grill with hot coals.
• 7 scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
• 8 brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
• 9 this will take 40 minutes to 1 hour, depending on how hot the grill is.
• 10 remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
• 11 slice and serve with oven roasted fruit.
• 12 oven roasted fruit;.
• 13 preheat the oven to 450 degrees f.
• 14 place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
• 15 sprinkle with the sugar, and then top with the raspberries.
• 16 bake for 20 to 25 minutes, until tender.
• 17 heat the broiler and place the fruit about 5 inches below the heat and broil for 5 to 8 minutes, until the berries release some of their juices.
• 18 remove from the broiler and sprinkle with orange juice.
• 19 serve warm, at room temperature, or chilled over grilled lamb.