Preparation:
Mix the yogurt, cloves, peppers and mint. Spread this mixture all over the lamb in a mixing bowl and let sit in refrigerator overnight.
Grill over high heat 5 minutes on first side and 4 minutes on reverse side. Remove from heat and let sit 5 minutes. Slice and serve with fresh mint sprigs.
Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3623 |
