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Barbecued Leg of Lamb

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

4 Harvest Haven garlic cloves, minced

1 tablespoon dried oregano (preferably Greek), crumbled

2 teaspoons salt

1 teaspoon black pepper

1 (4 1/2- to 5-lb) Harvest Haven butterflied boneless leg of lamb, trimmed of fat

Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

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.

Note: the boneless leg of lamb roast may come in netting. Cut off the netting and lay open the roast before marinating.

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