Greek-Style Leg of Lamb
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This is how the Greeks make roast lamb – cooked until tender, half braised in a garlic lemon flavoured liquid that transforms into a luscious sauce – no mucking around with gravy!
Yield
4
Time
6 hours 15 minutes
Ingredients
1/4 cup extra-virgin olive oil
1/2 onion, coarsely chopped
1 garlic clove
2 dill sprigs
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
1/2 teaspoon dried oregano
2 pounds boneless leg of lamb, in one piece
Salt and freshly ground pepper
Instructions
Step 1
In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.
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