• 8servings

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 lbs 3632g / 128oz Leg of lamb - trimmed of fat,

  2. Boned and butterflied

  3. 1/2 cup 118ml Fresh lemon juice

  4. 6 Garlic cloves - chopped fine

  5. 2 tablespoons 30ml Chopped fresh thyme leaves

  6. 2 tablespoons 30ml Chopped fresh oregano leaves

  7. 3 tablespoons 45ml Chopped fresh rosemary leaves

  8. 1 1/2 tablespoons 22ml Coarse salt

  9. 1/2 cup 118ml Extra-virgin olive oil

  10. Freshly-ground black pepper - to taste

  11. Exotic Chutney - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Exotic Chutney" recipe which is included in this collection.

  2. Start by placing the leg of lamb in a zip lock bag. In a bowl whisk together the remaining ingredients and pour it into the bag with the lamb. Shake the bag well and allow to sit refrigerated for at least 8 hours and up to 1 day.

  3. Preheat your grill.

  4. Remove the lamb from the bag and discard the marinade. Grill the lamb, 5 to 6 inches from the coals, 10 minutes on each side. The thinner parts of the lamb will be medium-rare and the thicker parts will be rare. Allow the lamb to cool to room temperature and serve with the Exotic Chutney on the side.

  5. This recipe yields 8 servings.


Send feedback