Greek-Style Leg of Lamb


Plus: F&W's Grilling Guide 

Greek-Style Leg of Lamb
This Mediterranean-inspired dish pairs well with a dark, cherry-flavored Cabernet Franc. Photo: © Con Poulos
Active Time:
30 mins
Total Time:
6 hrs 15 mins


  • 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


  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.

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