Grilled Leg of Lamb
Grilled Leg of Lamb
1 leg of lamb 5 lb bone in (2.2kg)
2/3 cup white wine (150ml)
1/3 cup olive oil (80ml)
2 tablespoons chopped fresh oregano, plus sprigs for garnish (45ml)
1 tablespoon chopped thyme (15ml)
6 cloves garlic, finely chopped
salt to taste
freshly ground coarse pepper to taste
2 lemons zest chopped fine and the juice
Place the leg of lamb in a glass dish and drizzle with olive oil, then add garlic, oregano, thyme, salt and pepper lemon juice and lemon zest. Be sure to coat the lamb all over. Cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator 1 hour before grilling.
Prepare grill for direct grilling over medium heat. Remove the lamb from the marinade and pat dry. Discard the used marinade. Grill the meat directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. Remove from the grill, insert a meat thermometer and tent for approximately 10 minutes. Check for doneness with an instant-read thermometer; it should register 130ºF (54ºC) while resting. Thinly slice, then serve immediately.
Yields 8 servings
1 leg of lamb 5 lb bone in (2.2kg)
2/3 cup white wine (150ml)
1/3 cup olive oil (80ml)
2 tablespoons chopped fresh oregano, plus sprigs for garnish (45ml)
1 tablespoon chopped thyme (15ml)
6 cloves garlic, finely chopped
salt to taste
freshly ground coarse pepper to taste
2 lemons zest chopped fine and the juice
Place the leg of lamb in a glass dish and drizzle with olive oil, then add garlic, oregano, thyme, salt and pepper lemon juice and lemon zest. Be sure to coat the lamb all over. Cover with plastic wrap and refrigerate overnight.
Remove from the refrigerator 1 hour before grilling.
Prepare grill for direct grilling over medium heat. Remove the lamb from the marinade and pat dry. Discard the used marinade. Grill the meat directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through. Remove from the grill, insert a meat thermometer and tent for approximately 10 minutes. Check for doneness with an instant-read thermometer; it should register 130ºF (54ºC) while resting. Thinly slice, then serve immediately.
Yields 8 servings
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