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Grilled Leg of Lamb With Lemon-Garlic Marinade
Prep Time: 10 minutes plus marination
Cook Time: 25 minutes
Total Time: 35 minutes plus marination
Yield: Serves 8
An easy and flavorful way to enjoy lamb, perfect for a gathering with friends or family. This recipe keeps it simple with a zesty marinade and a smoky finish.
Ingredients
Marinade
- ½ cup - extra-virgin olive oil
- ¼ cup - freshly squeezed lemon juice
- 4 - garlic cloves, finely chopped
- 1 Tbsp. - dried oregano
- 2 tsp. - Diamond Crystal kosher salt (or 1¼ tsp. Morton)
- 1 tsp. - freshly ground black pepper
Lamb
- 1 (4½–5 lb.) - butterflied boneless leg of lamb, trimmed of fat
- to taste - lemons, halved, for serving
Special Equipment
- 1 - large (2-gallon) heavy-duty sealable plastic bag
- 3 or 4 - metal skewers (10–12-inch)
- Step 1 In a sturdy plastic bag, combine ½ cup olive oil, ¼ cup lemon juice, chopped garlic, oregano, salt, and pepper. Toss in the lamb, zip up the bag, and squish everything around to coat. Lay the bag in a shallow dish, then toss it in the fridge for a minimum of 8 hours, but up to 24 is fine too.
- Step 2 About an hour before you're ready to cook, take the lamb out of the fridge to come to room temp. Fire up the grill to medium-hot if you're using charcoal or moderate if you're using gas.
- Step 3 Say goodbye to the marinade and grab your skewers. Thread the skewers lengthwise through the lamb about 2 inches apart. Oil up the grill rack, toss the lamb on there, and cook with the lid on if you're using gas, turning occasionally. Aim for 125–128°F on a thermometer for medium-rare, about 8–14 minutes.
- Step 4 Transfer the cooked lamb to a cutting board and ditch the skewers. Let it cool under a foil tent for 20 minutes. (It'll reach a perfect 135°F.)
- Step 5 Meanwhile, throw the lemon halves on the grill, cut side down, for around 4 minutes until they've got some char and their juices caramelize.
- Step 6 Carve the lamb into slices against the grain. Serve with the grilled lemons to squeeze over.
Ingredients
Marinade
- ½ cup - extra-virgin olive oil
- ¼ cup - freshly squeezed lemon juice
- 4 - garlic cloves, finely chopped
- 1 Tbsp. - dried oregano
- 2 tsp. - Diamond Crystal kosher salt (or 1¼ tsp. Morton)
- 1 tsp. - freshly ground black pepper
Lamb
- 1 (4½–5 lb.) - butterflied boneless leg of lamb, trimmed of fat
- to taste - lemons, halved, for serving
Special Equipment
- 1 - large (2-gallon) heavy-duty sealable plastic bag
- 3 or 4 - metal skewers (10–12-inch)
