This great leg of lamb recipes is our recipe for a Lamb Gyros Style. We love Greek food and this has great flavors and the purity of the lamb is a plus, no fillers or unidentified additives.
This recipe 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 excellent!
1 boneless leg of lamb 4 lbs approx. Butterflied and trimmed of extra fat for the grill.
5 cloves of garlic smashed or bruised then cut into slivers, something along the lines of 3-4 slices per clove
¼ cup extra virgin olive oil
3 tablespoons fresh lemon juice
4 cloves garlic chopped fine
2 tablespoons dried Greek oregano or 3 tablespoons fresh 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.
Heat your grill for high but indirect heat, and grill your lamb directly watching for flare-ups. This is a great recipe for a rotisserie if you have one! I normally like my lamb medium rare, however this recipe is an exception. I like this medium-to-medium well. 150 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 thin as possible.
Serve with Tzatziki sauce, thinly sliced red onions, fresh tomatoes, kalamata olives, feta cheeese and pita breads.
Follow the link below for the Tzatziki Sauce, it is important to this dish