Yield: 10 servings

2 cups plain Greek-style yogurt (see note)

2 tablespoons ground cumin

2 tablespoons Madras-style curry powder

1 tablespoon Dijon mustard

1 teaspoon hot sauce

1 teaspoon salt

1 teaspoon ground black pepper

Juice of 1 lemon

1 leg of lamb, boned, butterflied (about 4 pounds)

1. Mix yogurt, cumin, curry powder, mustard, hot sauce, salt, pepper and lemon juice in a medium bowl. Slather the mixture over the lamb in a shallow pan; massage the meat gently to work in the marinade. Cover with plastic wrap; refrigerate overnight.

2. Prepare a grill for direct, medium-high heat. Grill lamb 8 minutes per side. Check for doneness; grill until desired temperature is reached, about 15 minutes for medium. Let the lamb rest 5 minutes on a cutting board. Cut the lamb into thin slices.

Note: Thick Greek-style yogurt adheres to the meat better during marination.

Per serving: 346 calories; 19g fat; 8g saturated fat; 114mg cholesterol; 37g protein; 5g carbohydrate; 1g fiber; 378mg sodium.