Butterflied and Grilled Leg of Lamb
This is a great alternative to the traditional roasted leg of lamb! Wonderful summertime fare! 

Tzatziki Sauce:
2 c plain Greek-style yogurt (look for it in most grocery stores: true Greek-style yogurt works much better than standard yogurt)
1/2 English cucumber, peeled & finely chopped
Salt
4 cloves garlic, chopped or crushed in a garlic press
1 tbsp olive oil
2 tsp red wine vinegar
5-6 mint leaves, minced
Mix together and let it rest in the refrigerator for at least an hour for the best flavor. 

Prepare leg of lamb: using a sharp filet-type knife or boning knife, butterfly the meat off the bone, preferably in one "sheet" if you can. It will be shaped like a beef flank steak in the end. Pound the meat with a meat tenderizer.

Marinate meat: Soak the meat for several hours in the refrigerator in your favorite marinade, such as a mixture of soy sauce, Worcestershire sauce, sugar and salt. 

Prepare grill: light charcoals, let them burn down until they are red hot. While the charcoal grill is heating, drain the meat and coat with coarse Kosher salt and pepper, to taste. 

Grill: cook meat until it's darkened on the outside but still pink in the middle. It's important to not overcook lamb, as it is very lean meat and it will lose its tenderness if overdone. 

Slice diagonally across the grain and serve with Tzatziki sauce and/or mint jelly preserves. 

Recipe courtesy of Canfield Farms
www.CanfieldFarms.com