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Go Greek with your lamb dinner and marinate a leg of lamb in a mixture of red wine, olive oil, garlic, lemon juice, and rosemary. Add extra flavor by dropping sprigs of fresh rosemary onto to coals for aromatic smoke,  You can prepare through step 2 up to 1 day ahead; cover lamb and chill.

This Story Originally Appeared On sunset.com


Credit: Rachel Weill

Recipe Summary

2 hrs 45 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic.

  • In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.

  • Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired. Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135° for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.

  • Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

480 calories; calories from fat 58%; protein 46g; fat 31g; saturated fat 13g; carbohydrates 1.1g; fiber 0.1g; sodium 156mg; cholesterol 166mg.