Grilled Lamb
1 leg of lamb
1 cup plain yogurt (split)
2 onions
2 green bell peppers
1/2 mild purple onion, diced (for yogurt sauce)
Olive oil
Salt & pepper
Whole wheat/grain tortillas
Beware lamb is expensive, but its worth it for a treat every once in a while.
Marinade 30 mins to 8 hours ahead of grilling: Cut the lamb off the bone in large chunks that are all about 1 1/2" thick.
Mix 1/2 cup yogurt, 2 tsp kosher salt and 1 tsp freshly ground pepper (if you have it, otherwise use about 1 tsp table salt & 1/2 tsp regular pepper).
Roll lamb chunks in yogurt mixture, cover and refrigerate up until 30 minutes prior to grilling.
Grill
Preheat/prep gas grill on high heat. Gas grill is necessary or the yogurt drippings will extinguish your fire. Wash, trim and cut bell peppers into about 4 pieces (top, bottom, then middle cut in half). Peel onion and cut in half. Toss is about 2 Tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper.
If you have a grilling basket use it for the veggies and break up the onions. If not, pull half of the onion out and cook in fourths directly on grates over the fire. Do the same with the bell peppers. Cook lamb and veggies at the same time directly over the fire. Turn lamb chunks every 2-3 minutes until done to your liking. We like ours medium-rare and it takes about 15 minutes. This is the perfect amount of time for the veggies to cook as well.
Yogurt Sauce:
Mix remaining 1/2 cup yogurt with 1 tsp Kosher salt, 1/2 tsp freshly ground pepper and diced purple onion. (I had some roasted garlic leftover so I threw that in too.)
Slice lamb thick or thin depending on your preference. And, cut onions and peppers into smaller chunks.
We like to eat ours on wheat tortillas stacked with the yogurt sauce, lamb, peppers and onions-similar to fajitas.
Delightful!!!
This was my 1 and 2 year olds' plate. They ate every bit!
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