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Grilled Marinated Leg of Lamb

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Rate this recipe 4.3/5 (9 Votes)

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 4 garlic cloves, minced
  • 1 tablespoon dried oregano (preferably Greek), crumbled
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 (4 1/2- to 5-lb) butterflied boneless leg of lamb, trimmed of fat
  • Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Details

Servings 8
Preparation time 30mins
Cooking time 600mins
Adapted from epicurious.com

Preparation

Step 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.

Bring lamb to room temperature, about 1 hour, before grilling.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure

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.

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.

cooks' notes:
· If you aren't able to grill outdoors, lamb can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, 12 to 14 minutes per side. · Lamb can marinate up to 24 hours.

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