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Greek-Style Leg of Lamb
© Con Poulos

Greek-Style Leg of Lamb

  • ACTIVE: 30 MIN
  1. 1/4 cup extra-virgin olive oil
  2. 1/2 onion, coarsely chopped
  3. 1 garlic clove
  4. 2 dill sprigs
  5. 2 tablespoons fresh lemon juice
  6. 1 teaspoon finely grated lemon zest
  7. 1/2 teaspoon dried oregano
  8. 2 pounds boneless leg of lamb, in one piece
  9. Salt and freshly ground pepper
  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.