Greek-Style Leg of Lamb

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  • Servings: 4


  • 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

How to make this recipe

  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.

Suggested Pairing

A dark, cherry-flavored, peppery Chinon.

Contributed By Photo © Con Poulos Published June 2010

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482743 recipes/greek-style-leg-lamb 2013-12-06T23:29:00+00:00 Melissa Rubel Jacobson spring|summer|grilling-barbecuing|barbecue-cookout|greek|mediterranean|4 june-2010,leg of lamb,grilled lamb,Greek recipes,Melissa Rubel Jacobson,summer grilling recipes,greek-style-leg-lamb 482743

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