Grilled Leg of Lamb with Rosemary Salt

Ingredients

• 1 teaspoon rosemary fresh finely chopped
• 7  garlic cloves thinly sliced
• 0.5 teaspoon coarsely ground pepper black
• 1.5 tablespoons kosher salt 
• 5.5 lb butterflied leg of lamb boneless
• 1 tablespoon maldon sea salt 
• 1.5 cups whole-milk yogurt plain

Equipment

• frying pan
• grill
• kitchen thermometer
• ziploc bags
• skewers
• grill pan
• cutting board
• glass baking pan

Directions

1. Stir together yogurt, garlic, rosemary, and pepper in a 13- by 9-inch glass baking dish or 2-gallon sealable plastic bag.
2. Add lamb, turning to coat completely, and marinate, covered and chilled, turning over once or twice, 5 hours.
3. Bring lamb to room temperature, about 1 hour.
4. Remove lamb from marinade, discarding marinade, and put on a work surface. Run skewers horizontally through meat, about 1 1/2 inches apart, first lengthwise (4 or 5 skewers), then crosswise (4 or 5 more) to form a grid. (Skewering makes meat easier to move and turn over.)
5. Sprinkle with kosher salt.
6. Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce to moderate.
7. Grill lamb, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally, until thermometer inserted diagonally into thickest part of meat registers 125°F for medium-rare (thinner parts will register higher), 25 to 30 minutes if using charcoal or 20 to 25 minutes if using gas.
8. Transfer lamb to a cutting board and let stand 10 minutes before thinly slicing.
9. Stir together rosemary and sea salt and serve with lamb.
10. If you aren't able to grill outdoors, you can cook lamb in a well-seasoned double-burner grill pan. Omit skewering and cut lamb into 3 or 4 pieces to fit in pan, then grill over moderately high heat, turning over once, 20 to 25 minutes.