Mustard and Herb Crusted Lamb with Yogurt Sauce

Directions

1. 1
   Note: You can grill the leg whole but for quicker cooking, ask the butcher to butterfly it for you.
2. 2
   Add olive oil, garlic cloves, mustard, oregano and parsley to a small food processor and pulse until you have a paste.
3. 3
   Season with salt and pepper.
4. 4
   Rub the mixture all over your lamb and sprinkle on the breadcrumbs.
5. 5
   Place on the grill or on a grill pan in the oven at 400 degrees F.
6. 6
   The best way to determine when your lamb is ready is with a meat thermometer.
7. 7
   For medium rare its 145 degrees F, medium is 160 degrees F, and well done is 170 degrees F. Note that carryover cooking will raise the temperature by about 10 degrees, so pull your meat when its 10 degrees lower than what youd like.
8. 8
   Make the yogurt sauce by combining Greek yogurt, garlic and oregano in a bowl.
9. 9
   Stir in diced cucumber and season with salt and pepper.
10. 10
    Drizzle on the olive oil.
11. 11
    Allow the cooked lamb to rest for a few minutes.
12. 12
    This will allow the juices to redistribute and keep your meat moist and there will also be some carryover cooking.
13. 13
    Slice and serve with pita bread and the yogurt sauce.