Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson


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