Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson

Ingredients

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

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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