Grilled Leg of Lamb
 
 3/4 cup of plain yogurt
 4 large garlic cloves, chopped
 1 tablespoon of chopped fresh rosemary
 2 teaspoons of minced fresh lemon peel, yellow part only
 2 teaspoons of ground pepper
 1 teaspoon of ground coriander
 One 5 pound  leg of lamb, trimmed, boned and butterflied

Puree first 6 ingredients in blender or processor. Score large muscles of lamb to form even thickness. Rub yogurt mixture over lamb. Transfer to shallow dish, cover and chill overnight. Prepare barbecue (medium-high heat) or preheat broiler. Season lamb with lemon pepper. Grill lamb about 10 minutes per side for medium rare. Let stand 5 minutes. Cut lamb against gain into thin slices and serve with hard crusted bread.