Grilled Marinated Leg of Lamb

photo by Martyn Thompson

from Gourmet in May, 2006

submitted by Lynda Spence

serves 8

one 4½  to 5 pound butterflied boneless leg of lamb, fat trimmed
½ cup extra virgin olive oil
¼ cup fresh lemon juice
4 medium garlic cloves, minced
1 tablespoon dried oregano, crumbled (I used dried and fresh because I had
fresh in my herb pot!)
2 teaspoons salt
1 teaspoon pepper

Combine all of the ingredients (except the lamb) is a sealable plastic bag. Add the lamb and seal the bag, pressing out the air. Turn the bag to coat the lamb, put the bag in a shallow baking pan and marinate in the refrigerator for at least 8 hours (lamb can marinate up to 24 hours), turning the bag over occasionally.

Bring the lamb to room temperature before grilling. Remove the lamb from the marinade (discard marinade) and run two or three skewers lengthwise through the lamb so that all of the meat is about the same thickness.

Grill over direct heat with medium-hot charcoal (moderate heat for gas) on a lightly oiled rack (cover only if using a gas grill), turning occasionally, until a thermometer registers 125° F to 128° F (15 to 20 minutes for medium rare).

Transfer lamb to cutting board and remove skewers. Let lamb stand loosely covered with foil about 20 minutes, or until temperature rises to 135° F. Cut across the grain into slices.

Alternatively, you can do two slightly smaller butterflied legs of lamb by doubling the marinade.