Greek-Style Leg of Lamb

By ngaldi

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/2 onion, coarsely chopped
• 1 garlic clove
• 2 dill sprigs
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1/2 teaspoon dried oregano
• 2 pounds boneless leg of lamb, in one piece
• Salt and freshly ground pepper

Preparation

Step 1

In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.