Greek Marinated Leg of Lamb
A classic Greek rotisserie leg of lamb features a zesty lemon and herb dressing, perfect for any special meal.
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Instructions
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Combine 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper in a bowl to create the marinade.
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Place the lamb leg in a large resealable plastic bag, pour the marinade over it to coat completely, seal, and refrigerate for 4 to 6 hours.
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Preheat the grill to medium or medium-low.
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Remove lamb from the bag, discard the marinade, then thread the lamb onto a spit and secure tightly.
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Place the spit on the grill and cook for 1 1/2 to 2 hours, or until the lamb's interior reaches 145 F.
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While the lamb cooks, prepare the herb dressing by pulsing 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of black pepper in a blender or food processor until well mixed.
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Remove the lamb from the grill and spit, then cover it lightly with aluminum foil for 8 to 10 minutes.
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Carve the lamb, arrange it on a platter, and drizzle with the herb dressing, serving any remaining dressing on the side.