Barefoot Contessa'S Grilled Leg Of Lamb With Roasted Fruit - cooking recipe

Ingredients

lamb
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)
oven roasted fruit
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

Preparation

Lamb;.
Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
Add the lamb, making sure it is covered with marinade.
Marinate in the refrigerator, covered, overnight or for up to 3 days.
Bring the lamb to room temperature.
Prepare a charcoal grill with hot coals.
Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
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.
This will take 40 minutes to 1 hour, depending on how hot the grill is.
Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
slice and serve with oven roasted fruit.
Oven Roasted Fruit;.
Preheat the oven to 450 degrees F.
Place the peaches and plums snugly in a single layer, cut side up, in 2 glass or porcelain oven-proof baking dishes.
Sprinkle with the sugar, and then top with the raspberries.
Bake for 20 to 25 minutes, until tender.
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.
Remove from the broiler and sprinkle with orange juice.
Serve warm, at room temperature, or chilled over grilled lamb.