Leg of Lamb

Sorry for the lack of posts; March has been a very busy month for us! 

Here is a recipe from our kitchen to yours that we hope you enjoy!


Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 4 garlic cloves, minced
• 1 tablespoon dried oregano (preferably Greek), crumbled
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 (4 1/2 to 5 lb) butterflied boneless leg of lamb, trimmed of fat

*Special equipment: a large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10- to 12-inch) metal skewers

Preparation:

1. Combine oil, lemon juice, garlic, oregano, salt, and pepper in sealable plastic bag. Add lamb and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag over occasionally, at least 8 hours (can go as long as 24 hours).
2. Bring lamb to room temperature, about 1 hour, before grilling.
3. Prepare grill for cooking over direct heat with medium0hot temperature.
4. Remove lamb from marinade (discard marinade) and run 3 to 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125 to 128 degrees F, 8 to 14 minutes total for medium-rare. 
5. Transfer lamb to a cutting board and remove skewers. Let Lamb stand loosely covered with foil, 20 minutes. (Internal temperature will rise to 135 degrees F while meat stands.) Cut across the grain into slices. 

*Photo credit: www.bonappetit.com

---