Yogurt-marinated Lamb

Something about writing this blog is actually inspiring even more creativity in the kitchen. I prepared this Thursday night before choir practice, and it was juicy, tasty and delicious. I served it with tzatziki (Yogurt and Cucumber Salad - I use a recipe from A Little Greek Cookbook, but this one I found on the web is pretty close...just add 1 1/2 T finely chopped fresh mint), couscous and steamed broccoli. We managed to convice Kiddo that couscous is really macaroni, and he also ate the broccoli (hooray!). The lamb was really enough for four people.

1 lb lamb leg sirloin steaks
1 clove garlic, minced
1/4 cup Greek yogurt (Fage Total, if you can find it...if not, use regular plain yogurt that you have strained for 30 minutes or so)
1 T Aromatic Pepper (recipe from A New Way to Cook by Sally Schneider, reproduced here:
- 2 T black peppercorns
- 2 T white peppercorns
- 2 T pink peppercorns
- 1 T allspice berries
- 1 T coriander seeds
- All ground up together )
1 T olive oil

1. Combine everything except the lamb and stir
2. Coat the lamb in the yogurt mixture and let stand for about 30 minutes
3. Grill over medium/indirect heat, turning about every 5 minutes, for a total of about 25 minutes.