Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson

Ingredients

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

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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