Follow these steps for perfect results
leg of lamb
bone-in
garlic
cloves, peeled and slivered
kosher salt
black pepper
freshly ground
dried thyme
dried oregano
lemons
thinly sliced and seeded
fresh rosemary
olive oil
red onion
coarsely chopped
kalamata olives
pitted
fresh mint leaves
loosely packed
flat-leaf parsley
loosely packed
fresh oregano
loosely packed
garlic
peeled
lemon juice
fresh
salt
Using a sharp knife, cut evenly spaced small slits about 1/2 to 1 inch deep all over the lamb.
Insert pieces of garlic clove in the slits.
Combine salt, pepper, dried thyme, and dried oregano in a small bowl.
Tear off a large piece of aluminum foil and place plastic wrap on top.
Place the garlic-studded leg of lamb on the plastic wrap.
Rub the herb mixture all over the leg of lamb.
Arrange lemon slices and rosemary stalks all over the lamb.
Wrap the lamb tightly with the plastic wrap, then with the aluminum foil.
Refrigerate the lamb for at least 8 hours, preferably overnight.
Unwrap the lamb and discard the lemon slices and rosemary sprigs.
Rub the lamb lightly with olive oil.
Preheat the grill to medium-high heat.
Skewer the lamb on the rotisserie spit and grill according to the manufacturer's instructions until cooked to taste, 1 3/4 to 2 hours.
Check the internal temperature of the lamb for doneness.
Alternatively, grill the leg of lamb over indirect heat, turning often, for 1 3/4 to 2 hours.
Remove the lamb from the rotisserie spit and let it rest for 15 minutes before carving.
Or, cool completely, wrap in foil, and refrigerate to rewarm later.
Rewarm the lamb in a 350F oven for about 30 minutes before serving.
Carve the lamb into slices.
Garnish with fresh thyme, oregano, and rosemary sprigs, and lemon wedges.
Serve the Greek Chimichurri Sauce on the side.
To make the sauce, place red onion, olives, mint, parsley, oregano, garlic, lemon juice, and salt in a food processor.
Process until finely chopped and well blended, about 1 minute.
Taste and adjust seasoning with more lemon juice as needed.
Spoon the chimichurri sauce into a bowl, cover with plastic wrap, and refrigerate until serving time.
Expert advice for the best results
Marinate the lamb for at least 8 hours for best flavor.
Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
Let the lamb rest for 15 minutes before carving to allow the juices to redistribute.
Everything you need to know before you start
20 minutes
Lamb can be marinated overnight. Chimichurri sauce can be made 1-2 days in advance.
Arrange the lamb slices on a platter and garnish with fresh herbs and lemon wedges. Serve the chimichurri sauce in a separate bowl.
Serve with roasted potatoes, grilled vegetables, or a Greek salad.
A dry red wine such as Cabernet Sauvignon or Merlot pairs well with the rich flavor of the lamb.
A hoppy IPA can cut through the richness of the lamb.
Discover the story behind this recipe
Lamb is a traditional dish in Greek cuisine, often served at celebrations and holidays.
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