Greek marinade for lamb Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
3 to 4 pound/1.4 to 1.8 kg leg of lamb (boned and tied)
For the Marinade:
3 tablespoons lemon juice (juice of 1 1/2 lemons)
1 tablespoon lemon zest (zest of 1 lemon)
1/4 cup/60 mL olive oil
3 cloves garlic (minced)
1/4 cup/60 mL fresh oregano
1 teaspoon/5 mL fresh thyme
1 teaspoon/5 mL onion powder
1 teaspoon/5 mL fresh ground black pepper
For the Herb Dressing:
1/4 cup/60 mL fresh oregano (lightly chopped)
1/2 lemon (juiced)
1 teaspoon/5 mL fresh thyme
1 tablespoon/15 mL olive oil
1 teaspoon/5 mL sea salt
Dash of black pepper
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Directions: |
Directions:Steps to Make It
Place lamb leg into a large resealable plastic bag. Combine the marinade ingredients in a medium bowl and mix well. Pour over lamb, making sure lamb is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
Remove leg from the bag and discard the marinade. Thread lamb onto the spit and secure tightly. Place the spit on the grill over medium to medium-low heat and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
Remove the lamb roast from the grill and cover lightly with aluminum foil for 8 to 10 minutes.
To prepare herb dressing, place all ingredients into a blender or food processor and pulse until mixed well.
Carve the meat, arrange on a platter, and drizzle with herb dressing serving the remaining on the side. |
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