I made an amazing lamb recipe today for Easter. I thought that I would share it:
Grilled Greek Lamb
Greek Marinade for Lamb:
1/3 cup olive oil
juice of 2 lemons
1/4 cup dried oregano, preferably Greek, or 1/2 cup chopped fresh
6 garlic cloves, grated or through a press
1 teaspoon salt
3 1/2 to 4 1/2 pound leg of lamb, fat trimmed and butterflied
12 - 24 hours before cooking, mix the marinade together. Put butterflied lamb into a roasting bag or a large zip top bag and then pour the marinade over the top and massage the marinade into the lamb. Refrigerate until 10 minutes prior to cooking.
You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat (though I didn't). Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes. At its thickest point, the meat should register 120* to 130*F for rare to medium-rare; thinner parts will them be medium-rare to medium. Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving. The internal temperature will rise 5* to 10*F more.
You can also do this in the oven. Broil each side 15 minutes and then bake in a 350* oven until the internal temp reaches 130 - 140* (or to desired doneness, my family likes lamb medium well and this recipe makes it VERY tender.)
Even the kiddos (ages 11 and 9) snarfed this up quickly. It's lovely all lemmony and garlicky and delicous. Enjoy!!