Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson


  • 1 4 1/2- to 5-lb butterflied boneless leg of lamb, trimmed of fat
  • 1 tablespoon dried oregano (preferably Greek)
  • 3 10- to 12-inch metal skewers
  • 4 garlic cloves
  • 1 large (2-gallon) heavy-duty sealable plastic bag
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • + 2 more ingredients
    • ½ cup extra-virgin olive oil
    • ¼ cup fresh lemon juice

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...

View full recipe at Epicurious


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