Photo: Oxmoor House 
Hands-on Time
50 Mins
Total Time
7 Hours 30 Mins
Serves 12 (serving size: about 3 ounces lamb, 4 slices tomato, 1 slice onion, and about 1 1/2 tablespoons sauce)

Greeks prefer their lamb cooked through--as in well done. It's not a dry, unpleasant well done, mind you, but from a long, low and slow dry heat that results in a significant (often deeply seasoned and lemony) exterior crust, and an almost fork-tender interior. Things will shrink, but flavors will also concentrate. Turn the lamb fairly frequently. Meat juices will stay in motion, and you'll get an evenly moist interior.

How to Make It

Step 1

Place the lamb leg in a large baking dish. Pierce the lamb in about as many equally spaced slits as you have slices of garlic. (No need to count them. You're cooking.) Slide the garlic into the pockets.

Step 2

PREP THE MARINADE Combine the grated onion, cucumber juice, parsley, lemon juice, oil, oregano, and thyme in a medium bowl.

Step 3

Pour the onion mixture over the lamb leg and marinate in the refrigerator for at least 4 hours, preferably longer--as long as 24 hours.

Step 4

GET READY TO GRILL... If you have a rotisserie-type contraption for your grill, fantastic. If not, don't sweat it. Ready your grill for low-slow cooking over indirect heat. Charcoal is ideal. Gas, in this instance, is perfectly acceptable.

Step 5


Step 6

Remove the lamb from the marinade and discard the marinade. Rub with 1 teaspoon

Step 7

of the salt. Place the lamb leg on the grill over indirect, medium-low heat. Cover and cook 1 1/2 hours, turning every 15 minutes or so.

Step 8

Fan the onion slices on the unheated side of the grill over indirect heat. Place the lamb on top of the onions, allowing them to slowly cook--all the while being basted by the lamb.

Step 9

Cook the lamb, covered, another hour, turning every 15 minutes. Remember, spit-style Greek lamb is typically cooked well done and beyond, until the leg is nearly fork-tender.

Step 10

Remove the lamb and the onions from the grill, allowing the lamb to rest for 10 minutes before carving.

Step 11

Remove the netting and carve the lamb into thin slices, reserving at least 1/4 cup of the juices for stirring into the yogurt sauce.

Step 12


Step 13

To prepare the sauce, combine the Greek yogurt, the red wine vinegar, 1/8 teaspoon salt, the pepper, and the reserved lamb juices in a small bowl.

Step 14

Fan the tomatoes on a large serving platter followed by the onions, followed by the sliced lamb, followed by the yogurt sauce.

Cooking Light Mad Delicious

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