Grilled Yogurt-Marinated Leg of Lamb
['2 cups whole-milk yogurt, divided', '1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend', '5 large garlic cloves, minced, divided', '1 teaspoon kosher salt plus more for seasoning', '1 teaspoon freshly ground black pepper plus more for seasoning', '1/4 cup extra-virgin olive oil', '2 tablespoons fresh lemon juice', '1 4-5 pound butterflied leg of lamb, opened like a book', '4 lemons', 'halved']
Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 10-15 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
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