Barbecued Leg of Lamb with Cucumber Yogurt Dip Recipe

Ingredients

Cucumber-Yogurt Dip:

2 (8 oz each) containers plain yogurt, without gelatin

1 large cucumber, peeled

2 tbsp Filippo Berio Olive Oil

1 tbsp white vinegar

2 cloves garlic, minced

Salt and white pepper

Lamb:

1 leg of lamb, bone removed and butterflied (about 5 lb)

1 onion, thinly sliced

1/2 cup dry white wine

1/2 cup Filippo Berio Olive Oil

1/4 cup lemon juice

2 cloves garlic, thinly sliced

1 tbsp dried oregano

1 bay leaf

Salt and freshly ground pepper

Pita bread wedges

2 lemons, cut into wedges

Directions

Cucumber-Yogurt Dip:

Line large plastic colander or sieve with a large piece of double-thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate for about 24 hours or until liquid no longer drains from yogurt. Remove yogurt; place in bowl. Discard liquid.
Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour before serving.

Lamb:

Meanwhile, place lamb in large shallow glass dish. Combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf; reserve 1/3 cup. Pour remaining marinade over lamb, turning to coat both sides. Cover and refrigerate for 3 or 4 hours or overnight, turning occasionally. Remove lamb from marinade; discard marinade.
Brush barbecue grill with olive oil. Grill lamb, with lid down, over hot coals for 20 minutes, basting occasionally with reserved marinade. Turn lamb with tongs; grill for 20 minutes or until desired doneness.
Transfer to warm serving platter. Carve into thin slices; season with salt and pepper to taste. Serve with Cucumber-Yogurt Dip, pita bread and lemon wedges.

Tip: Make this recipe gluten-free by omitting the pitas.

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Barbecued Leg of Lamb with Cucumber Yogurt Dip