Grilled Marinated Leg of Lamb
A succulent butterflied leg of lamb marinated in a Mediterranean blend of olive oil, lemon juice, garlic, and oregano, then grilled to perfection. This dish delivers a tender and flavorful main course with classic Greek influences.
Ingredients
- •½ cup extra-virgin olive oil
- •¼ cup fresh lemon juice
- •4 cloves garlic
- •1 tablespoon dried oregano
- •2 teaspoons salt
- •1 teaspoon black pepper
- •1 piece butterflied boneless leg of lamb
- •3 pieces metal skewers
- •1 piece heavy-duty sealable plastic bag
Cooking Instructions
- 1.
Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours.
480 min
- 2.
Bring lamb to room temperature, about 1 hour, before grilling.
60 min
- 3.
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
15 min
- 4.
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
14 min
- 5.
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
20 min
