<http://schema.org/recipeInstructions>
" In 13- by 9-inch glass baking dish or large bowl, mix yogurt, crushed garlic, rosemary, black pepper, and 1 1/2 teaspoons salt. Trim all fat from butterflied lamb. Add lamb to yogurt mixture, turning to coat. Meanwhile, preheat broiler if manufacturer directs. Place butterflied lamb on rack in broiling pan, reserving any remaining yogurt mixture. Place pan in broiler at closest position to source of heat. Broil lamb 25 minutes for medium-rare or until of desired doneness, brushing lamb occasionally with yogurt mixture and turning lamb once halfway through cooking time. While lamb is broiling, prepare rice as label directs. Discard tough ends from asparagus; cut asparagus into 2-inch pieces. Dice red pepper. In 10-inch skillet over medium-high heat, in hot light corn-oil spread, cook asparagus and red pepper to golden brown and tender-crisp. To serve, mix rice with asparagus mixture. Thinly slice lamb. Serve lamb with rice mixture. Garnish with rosemary sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a5482/rosemary-lamb-rice-2326/>