Active Time
30 MIN
Total Time
6 HR 15 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step

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.

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