Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson


  • ¼ cup fresh lemon juice
  • 1 4 1/2- to 5-lb butterflied boneless leg of lamb, trimmed of fat
  • 4 garlic cloves
  • 1 tablespoon dried oregano (preferably Greek)
  • 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
    • 3 10- to 12-inch metal skewers

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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