We love themed barbeques in the summer. One of the easiest and most delicious is a Greek style barbeque. The star of this dinner is a grilled leg of lamb, served simply sliced or as a gyro sandwich. CD Note: Grilled Lamb is delicious, however, this marinade also works well on grilled chicken parts or skewers.
Grilled Leg Of Lamb Gyros
(recipe adapted from Epicurious)
Prep Time: 15 minutes
Skill Level: Easy, Grill Required
Total Time: Up to 24 hours to marinate, 12-16 total grill time to internal temperature of 125+ F (rest 15-20 minutes) Feeds: 8+ Adults
- 5 lb +/- Trimmed Butterflied Boneless Leg of Lamb (buy boneless, ask butcher to bone and butterfly or bone lamb yourself)
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 1 tablespoon dried oregano (preferably Greek), crumbled
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
Optional: Extra garlic, olive oil, lemon, kosher salt, black paper, oregano, rosemary for coating paste.
- Greek Style Pita or Flatbread
- Store-Bought or Homemade Tzatziki
- Lettuce, Tomato, Red Onion
- Mix oil, lemon juice, garlic, oregano, salt, and pepper.
- Place lamb in large plastic bag, pour marinade over lamb and seal bag tightly. Turn bag to coat lamb, then put bag in refrigerator 8-24 hours. Turn bag over at least 1x.
- Bring lamb to room temperature, about 1 hour, before grilling.
- CD Optional Recipe Note: If using additional coating paste, mix or use a mortar and pestle, 1 large clove crushed garlic, 1/4 cup olive oil, teaspoon salt, ground black pepper, 1/2 teaspoon oregano, 1/2 teaspoon rosemary, 1 teaspoon fresh lemon juice together into a paste. Smear on the outside of the top side of the lamb before cooking.
- Heat grill to moderate heat for gas or medium-hot for charcoal.
- Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. We suggest 12-16 minutes total grill time (depending on your grill) for medium-rare.
- Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 15-20 minutes. (Internal temperature will rise to 135°F while meat stands.) Cut across the grain into slices.
Serve: As is or on flat bread with tzatziki, lettuce, tomato, sliced red onion for a Gyro sandwich.