Leg of Lamb Recipes: First try Greek Gyros style!
Starting out with great leg of lamb recipes is our adaptation of an Emeril Lagasse’s recipe for a grilled lamb recipe, Gyros style. We love Greek food and this has great flavors and the integrity of the identifiable lamb is great. I always wondered what all was in those Gyros loaves? Check this out and it is great and easy for a crowd, do it buffet style with a Greek salad, Hummus, Tzatziki, Feta cheese and pita breads. Leftovers are great! 1 boneless leg of lamb 4 lbs approx. Butterflied for the grill. 5 cloves of garlic smashed or bruised then cut into slivers ¼ cup extra virgin olive oil 3 tablespoons fresh lemon juice 4 cloves garlic chopped fine 2 tablespoons dried Greek oregano* 1 tablespoon fresh rosemary chopped fine 1 teaspoon kosher salt 2 teaspoon black pepper Trim up your leg of lamb, trim off any fat on the exterior. Make 20 or so slits and slide the garlic slivers into them. Combine all and place in a large zip lock bag or a non-reactive container to marinate for 4-6 hours. • Oregano is an herb that is actually stronger in it’s dry form. It is one of the few herbs that I like dried as opposed to fresh. Greek oregano is a more pungent and flavorful oregano. If you can find it, it is worthwhile. Otherwise Mexican or regular will work fine. Heat your grill for nice direct heat, and grill your lamb directly watching for flare-ups. I normally like my lamb medium rare, however this recipe is an exception. I like this medium-to-medium well. 155 degrees on a thermometer is about right. When the lamb is done transfer this to a platter and allow it to set for 20 minutes. This slice the lamb across the grain as this as possible. Serve with Tzatziki sauce, thinly sliced red onions, fresh tomatoes, kalamata olives, feta cheeese and pita breads.
Tzatziki Sauce - Greek Yogurt Sauce
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