3/4 c. plain yogurt
4 lg. garlic cloves, chopped
1 tbsp. chopped fresh rosemary
2 tsp. minced fresh lemon peel (yellow part only)
2 tsp. ground pepper
1 tsp. ground coriander
1 (5 lb.) 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.