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Mediterranean Grilled Leg of Lamb

1 (6-lb) leg of lamb, boned and butterflied

8 garlic cloves, peeled

Sliced garlic and lemon wedges sprinkled with oregano

½ cup olive oil

½ cup fresh lemon juice

2 TBs oregano

1 tsp salt

Pepper to taste

 

Combine the first 5 ingredients in a small bowl and mix well.   Combine the lamb and lemon juice mixture in a large sealable plastic bag in a shallow baking dish.  Marinate, covered, in the refrigerator for 24 hours or longer, turning the meat occasionally.  Cut small slits in the meat and insert the garlic cloves.  Grill over hot coals for 15 to 20 minutes per side.  Let stand for 10 minutes before slicing.  Garnish each serving with the sliced garlic and a lemon and a lemon wedge.

 

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