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Grilled Marinated Leg of Lamb
| Prep Time | 30 minutes |
| Cook Time | 10 hours |
| Servings |
servings
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Ingredients
- 1/2 cup extra virigin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves , minced
- 1 tbsp dried oregano (preferably Greel), crumbled
- 2 tspn salt
- 1 tsp black pepper
- 1 (4.5-5 pounds) butterflied boneless leg of lamb , trimmed of fat
Ingredients
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Instructions
- 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 hour, before grilling.
- Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas);
- Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128°F, 8 to 14 minutes total for medium-rare.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
Recipe Notes
If you aren't able to grill outdoors, lamb can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, 12 to 14 minutes per side. · Lamb can marinate up to 24 hours.
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