Grilled Leg of Lamb with Mint and Oregano
Instructions:
Flavored with lemon, garlic, and fresh herbs, this grilled lamb will please anyone craving a taste of the sundrenched Aegean countryside. For a simple feast, serve with rice and sliced summer tomatoes. 1 large bunch fresh mint 1 large bunch fresh oregano 3 tablespoons plus 1â„4 cup olive oil 3 tablespoons plus 1â„4 cup fresh lemon juice 1 garlic clove, finely chopped 11â„2 teaspoons salt 3â„4 teaspoon ground black pepper 3 pounds boneless lamb leg, butterflied and Trimmed
Makes 8 main-dish servings. Prep: 25 minutes plus overnight to marinate Grill: 15 minutes
- Measure 1â„4 cup each mint and oregano leaves and chop, reserving remainder for sauce. In 13" by 9" baking dish, combine chopped mint and oregano, 3 tablespoons each oil and lemon juice, garlic, 1 teaspoon salt, and 1â„2 teaspoon pepper. Add lamb, turning to coat. Cover with plastic wrap and refrigerate lamb overnight to marinate.
- Prepare outdoor grill for direct grilling over medium heat.
- Meanwhile, for sauce, chop 2 tablespoons each mint and oregano leaves. In small bowl, combine mint and oregano with remaining 1â„4 cup each oil and lemon juice, remaining 1â„2 teaspoon salt, and remaining 1â„4 teaspoon pepper.
- Remove lamb from marinade; discard marinade. Place lamb on grill and cook, turning occasionally, 15 to 25 minutes for medium-rare or until desired doneness. Thickness of butterflied lamb will vary throughout; cut off sections of lamb as they are done and place on cutting board.
- Let stand 10 minutes to set juices for easier slicing. Cut into thin slices and serve with herb sauce.