Greek Grilled Leg of Lamb |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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My sister-in-law taught me how to make lamb in this way. It must be marinated overnight for maximum flavor. This is our favorite Sunday lunch (we have it with oven-roasted potatoes and a big salad). Ingredients:
1 leg of lamb, about 5 to 6 pounds,bone removed |
1 cup olive oil |
1 cup dry white wine |
1 teaspoon thyme |
1 teaspoon oregano |
2 teaspoons salt |
1/2 teaspoon pepper |
1/2 teaspoon rosemary |
2 cloves garlic, minced |
2 teaspoons chopped mint leaves |
Directions:
1. Pound lamb until it is an even thickness.
2. Place it in a shallow glass dish.
3. Mix remaining ingredients until well-blended and pour over lamb.
4. Turn meat in marinade, cover, and marinate in refrigerator overnight.
5. Drain lamb and reserve marinade.
6. Place meat on grill 6 inches above gray coals and grill for 40 to 45 minutes, brushing with marinade and turning every 10 minutes.
7. Let lamb rest for 10 minutes.
8. Cut meat into thin slices (lamb will be pink) and sprinkle with chopped fresh mint.
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