Cooking Instructions

Follow these steps for perfect results

Ingredients

0/17 checked
8
servings
6 pound

leg of lamb

bone-in

1 unit

garlic

cloves, peeled and slivered

2 tbsp

kosher salt

1 tbsp

black pepper

freshly ground

1 tbsp

dried thyme

1 tbsp

dried oregano

3 unit

lemons

thinly sliced and seeded

4 stalk

fresh rosemary

2 tbsp

olive oil

1 cup

red onion

coarsely chopped

1 cup

kalamata olives

pitted

1 cup

fresh mint leaves

loosely packed

1 cup

flat-leaf parsley

loosely packed

0.5 cup

fresh oregano

loosely packed

1 piece

garlic

peeled

1 tbsp

lemon juice

fresh

1 pinch

salt

Step 1
~7 min

Using a sharp knife, cut evenly spaced small slits about 1/2 to 1 inch deep all over the lamb.

Step 2
~7 min

Insert pieces of garlic clove in the slits.

Step 3
~7 min

Combine salt, pepper, dried thyme, and dried oregano in a small bowl.

Step 4
~7 min

Tear off a large piece of aluminum foil and place plastic wrap on top.

Step 5
~7 min

Place the garlic-studded leg of lamb on the plastic wrap.

Step 6
~7 min

Rub the herb mixture all over the leg of lamb.

Step 7
~7 min

Arrange lemon slices and rosemary stalks all over the lamb.

Step 8
~7 min

Wrap the lamb tightly with the plastic wrap, then with the aluminum foil.

Step 9
~7 min

Refrigerate the lamb for at least 8 hours, preferably overnight.

Step 10
~7 min

Unwrap the lamb and discard the lemon slices and rosemary sprigs.

Step 11
~7 min

Rub the lamb lightly with olive oil.

Step 12
~7 min

Preheat the grill to medium-high heat.

Step 13
~7 min

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.

Step 14
~7 min

Check the internal temperature of the lamb for doneness.

Step 15
~7 min

Alternatively, grill the leg of lamb over indirect heat, turning often, for 1 3/4 to 2 hours.

Step 16
~7 min

Remove the lamb from the rotisserie spit and let it rest for 15 minutes before carving.

Step 17
~7 min

Or, cool completely, wrap in foil, and refrigerate to rewarm later.

Step 18
~7 min

Rewarm the lamb in a 350F oven for about 30 minutes before serving.

Step 19
~7 min

Carve the lamb into slices.

Step 20
~7 min

Garnish with fresh thyme, oregano, and rosemary sprigs, and lemon wedges.

Step 21
~7 min

Serve the Greek Chimichurri Sauce on the side.

Step 22
~7 min

To make the sauce, place red onion, olives, mint, parsley, oregano, garlic, lemon juice, and salt in a food processor.

Step 23
~7 min

Process until finely chopped and well blended, about 1 minute.

Step 24
~7 min

Taste and adjust seasoning with more lemon juice as needed.

Step 25
~7 min

Spoon the chimichurri sauce into a bowl, cover with plastic wrap, and refrigerate until serving time.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Friendly
Make Ahead

Lamb can be marinated overnight. Chimichurri sauce can be made 1-2 days in advance.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with roasted potatoes, grilled vegetables, or a Greek salad.

Perfect Pairings

Food Pairings

Roasted Potatoes
Grilled Vegetables
Greek Salad
Pita Bread

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

Greece

Cultural Significance

Lamb is a traditional dish in Greek cuisine, often served at celebrations and holidays.

Style

Occasions & Celebrations

Festive Uses

Easter
Weddings
Family gatherings

Occasion Tags

Summer BBQ
Easter Dinner
Family Dinner
Holiday Meal

Popularity Score

70/100

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