"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Uncle Frank’s Greek Grilled Leg of Lamb Recipe

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This recipe for Uncle Frank’s Greek Grilled Leg of Lamb, by , is from Ryan and Amanda's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank Stashak

Category:
Category:

Ingredients:  
Ingredients:  
4-5 lb Boneless Leg of Lamb
1-2 tsp. Salt
1-2 tsp. Pepper Corse Ground
1-2 tbsp. Dried Oregano
1-2 tbsp. Dried Mint
1/2 c. Red Wine Vinegar
1/2 c. Olive Oil
1 Yellow Onion
8 - 12 Garlic Cloves

Directions:
Directions:
- Remove fat gland and trim off fat/sinew (lamb ends up in about four to five pieces).

- Rub/coat meat liberally/all over with salt, pepper, oregano, fresh crushed garlic, and dried mint.

- Marinate 12 - 24 hours in bowl with 1/2 cup red wine vinegar, 1/2 cup olive oil.

- Ring a yellow onion and place it all around and between meat during marinade.

- Finally, BBQ over high heat to cauterize (3 min per side) and then lower temp and cook to medium rare.

- Cook onion in rapped burrito style foil on grill.

- Serve with coos coos... Yum...

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour plus marinade time
Personal Notes:
Personal Notes:
Pairs well with coos coos and Greek salad.

 

 

 

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