Greek•gourmet

Greek Marinated Leg of Lamb

This is a classic Greek rotisserie leg of lamb with a delicious lemon and herb dressing—a great meal for any occasion or holiday.

Ingredients

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1
Gather the ingredients.
2
Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
3
Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
4
Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
5
Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
6
Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
7
Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
8
Gather the ingredients.
9
Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
10
Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.