Grilled Leg of Lamb with Mint Gremolata

Grilled Leg of Lamb with Mint Gremolata
Photo by William Meppem


  • ½ cup dry red wine
  • Garnish: fresh mint leaves
  • 3 tablespoons olive oil
  • Mint Gremolata
  • 10 garlic cloves, smashed and halved
  • 1 teaspoon sea salt
  • 3 tablespoons chopped fresh oregano (or 1 tablespoon dried)
  • + 4 more ingredients
    • 1 (5-pound) boneless leg of lamb, butterflied and trimmed
    • ¼ cup fresh mint
    • Safflower oil or canola oil
    • 1 tablespoon freshly ground pepper

1. Make about 10 small incisions on fatty side of lamb, and insert a garlic clove half and several mint leaves into each slit. Combine remaining garlic, olive oil, and next 4 ingredients. Rub marinade on both sides of lamb. Cover and chill 8 hours or overnight. 2. Remove from marinade, and drain ...

View full recipe at My Recipes


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