Greek Style Barbeque Starring Grilled Leg Of Lamb

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

Ingredients:

• 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.

Serve with:

• Greek Style Pita or Flatbread
• Store-Bought or Homemade Tzatziki
• Lettuce, Tomato, Red Onion

Directions:

1. Mix oil, lemon juice, garlic, oregano, salt, and pepper. 
2. 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.
3. Bring lamb to room temperature, about 1 hour, before grilling.
4. 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.
5. Heat grill to moderate heat for gas or medium-hot for charcoal.
6. 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.
7. 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.

CD Greek Style Themed Barbeque:

Serve: Blender Hummus and Stuffed Grape Leaves (Dolmades) for appetizers.
Make: a Traditional Greek Salad.
Drink: Greek Wine and Ouzo
Dessert: Greek Style Yogurt with Honey or Baklava

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