Prep Time : 27 minutes (start 1 to 3 days in advance)
Cook Time : 40 minutes to 1 hour
Yield : 8-12 servings 

Ingredients:

2 pounds (2 pints) plain yogurt (regular or low-fat) - I use greek yogurt
1/2 cup good olive oil, plus more for brushing grill
1 lemon, zested
1/2 cup freshly squeezed lemon juice (3 lemons)
3/4 cup fresh whole rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (5-pound) butterflied leg of lamb (9 pounds bone-in)

Directions:

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 (the more the better).

I put everything in a large freezer bag and every time I open the refrigerator I "massage" the lamb in the marinade.

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Prepare a charcoal grill with hot coals (I use a gas grill usually).

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. Then slice and serve.

Nutrition:

I could not find the exact calories on this particular recipe but grilled lamb has around 200 calories in every 3 ounces.

My notes:  

This is one of the best lamb recipes I have made.  I believe the yogurt pulls out the "gaminess" of the lamb and it is SO good.  Most people who have tried this at our gatherings, who didn't like lamb, liked this one.

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I also double the yogert mixture and reserve half of it for an added dipping sauce.

This also serves well with a pita and rice pilaf.

Recipe found on: http://www.foodnetwork.com