The Rotisserie Grilling Cookbook by Derrick Riches & Sabrina Baksh

Author:Derrick Riches & Sabrina Baksh
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2017-08-02T16:00:00+00:00

◁ GREEK LEG OF LAMB

Yield: 8 servings

Marinade

Juice of 3 lemons

1 tablespoon (6 g) grated lemon zest

4 to 6 cloves garlic, minced

3 tablespoons (45 ml) olive oil

2 tablespoons (8 g) chopped fresh oregano

2 tablespoons (20 g) chopped red onion

1 boneless leg of lamb, about 4 pounds (1.8 kg)

11/2 tablespoons (27 g) salt

2 teaspoons freshly ground black pepper

Greek leg of lamb is not only delicious but also a good recipe for the rotisserie beginner. This recipe calls for boneless leg of lamb, which will require tying. However, you can use a bone-in (including the shank) leg of lamb as well. You will have to thread that one a little differently. Also, because the surface area is much larger with a bone-in cut, you need more marinade. Simply double the marinade recipe, adjust the cooking time to suit the increase in size, and you will end up with this perfect lemony, herb-coated Greek leg of lamb.

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