Grilled Marinated Leg of Lamb
Ingredients
1⁄2 cup olive oil
1⁄4 cup fresh lemon juice
4 cloves garlic, smashed
1 tablespoon dried oregano
2 teaspoons salt
1 teaspoon black pepper
1 (4 1⁄2- to 5-pound) boneless leg of lamb, butterflied and trimmed of fat
Instructions
1. Combine oil, lemon juice, garlic, oregano, salt and pepper in a large ziptop bag (or other sealable container). Add lamb, turn to coat, and seal, pressing out as much air as possible. Marinate in refrigerator overnight, at least 8 hours and up to 24 hours.
2. 1 hour before grilling, remove lamb from refrigerator to bring to room temperature.
3. Prepare grill for grilling. Remove lamb from marinade (and discard marinade). Run 2-4 skewers lengthwise through lamb to make for easier turning. Grill for 10-15 minutes, or until thermometer reaches 125*F to 130*F for medium-rare.
4. Transfer lamb to cutting board, remove skewers, and rest, loosely covered with foil, for 20 minutes. Slice thinly across the grain.
Comments
The first time I made a leg of lamb, about 5 or 6 years ago, it was fantastic. We loved it. I’ve tried to make legs of lamb since then with poor results that usually involved the slow cooker. By “poor results” I mean that I tend to be the only one who enjoys it! I wanted something with lamb to serve with Orzo Baked with Greek Cheeses so I found this recipe and decided to give leg of lamb yet another attempt.
I am so glad I did! This lamb was fantastic. It was juicy, flavorful, and I think Art and Lance are now sold on me making leg of lamb every so often, as long as it’s grilled. The cut of meat was a little uneven, so the doneness varied significantly, but I loved it all.
Shown here with Orzo Baked with Greek Cheeses.
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