Grilled Marinated Leg of Lamb

Grilled Marinated Leg of Lamb
Photo by Martyn Thompson


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