3 tsp red pepper flakes, use 1-2 if you want it mild instead of spicy.
¾ tsp kosher salt
5-6 scallions, chopped
Instructions
In a small bowl, combine yogurt, lemon juice, rosemary, garlic, cumin, coriander, salt, pepper and cinnamon.
Place the lamb in a baking dish large enough to fit the lamb, and rub the yogurt marinade all over the lamb. Cover with plastic wrap and place in the fridge to marinate overnight.
minutes before grilling the lamb, take it out of the fridge.
Prepare the grill for medium-high, indirect heat. Leave one or two burners off, if using a gas grill. If using a charcoal grill, bank coals on side of the grill.
Grill lamb, fat side up, over direct heat. Turn often and move to a cooler side of the grill as needed to control flareups. Grill until evenly browned all over, about 15–20 minutes (lamb and marinade are both very fatty, so keep an eye on it and move off the grill for a moment if flare-ups get too intense). Place lamb over indirect heat and grill until an instant-read thermometer inserted into the thickest part of lamb reads 135°, about 1½–2 hours. (Take the temperature in multiple spots for the most accurate reading.) Transfer the lamb to a cutting board and allow to rest for 10-15 minutes.
While the lamb is on the grill (during the 1½-2 hours cooking time), make the salsa verde. In a bowl, whisk together lemon zest, lemon juice, olive oil, capers, mint, parsley, red pepper flakes, and salt. Stir in scallions.
Holding the bone, thinly slice lamb against the grain, continuing until you reach the bone. Serve the lamb with salsa verde (be sure to stir the salsa before serving).
Recipe by Cooks and Kid at https://cooksandkid.com/slow-grilled-lamb/