Prep 30 mins
Cook 1 hr 20 mins
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it’s completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won’t have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
I made this for our Easter dinner and it turned out AMAZING! Definitely a keeper recipe. I had never cooked leg of lamb before and wanted to use our grill rotisserie. I assembled the marinade and refrigerated it overnight. I used all fresh herbs (it didn't specify in this recipe but fresh is always better) and was on the generous side with the herbs. Early in the morning, rubbed the marinade on the lamb and had it marinating for about 6 hours before cooking. I had a hard time keeping the grill/rotisserie at a low temperature so I unfortunately overcooked the meat for what lamb should be cooked at (was on for about 1.5 hours at temp of about 400-450, came out almost well done and internal temp read 145 when I took it off, oops!). Despite it being on for too long it was super juicy, very flavorful and by far the best lamb I've ever eaten. Our company was raving about it as well.
I did this recipe as a preparation for a family reunion we had recently. I though I would be smart put down alot of different types of meat so I wouldn't be spending my whole time in the kitchen. My only problem was that when I recieved my lamb, they had it rolled up and it was frozen! I put the marinade with the meat and froze it. It took 2 days to thaw out...enough to cut the strings and open the piece of meat. I spread it out on a large baking sheet and continued to marinate it for 6 hours....turning it occasionally. This lamb turned out quite lovely. Needless to say, DH is taking all the credit! The recipe could be cut in half for smaller portions of meat and would suit OMAC quite successfully!!! Another wonderful contribution, Rita!!!
This was excellent. I used it on steak last night to make some gyros. Oh how I would like to try this on a leg of lamb. I bet it is delish. I'll splurge on the lamb and do this for company some time. I let my meat set in the marinade for a few hours and then grilled it. Perfect lemon and herb flavor. Into my permanent recipe box it goes. Thanks. Made for my Babes for ZWT4.