greek style roast leg of lamb

INGREDIENTS


  • 1 Leg of Lamb (6-7 lbs.), bone-in

  • 8 Clove garlic

  • 2 Sprig rosemary

  • 1 Sprig Oregano, fresh

  • 2 lemons, juiced

  • 6 Tablespoon extra-virgin olive oil

  • As Needed kosher salt

  • As Needed freshly ground black pepper

PREPARATION

Steps

1

Using a paring knife, make a series of small slits in the leg.

2

On a cutting board, finely mince the garlic, rosemary, and oregano with a chef's knife to make an herb and garlic paste. (Alternatively, put the garlic and herbs in a small food processor.)

3

Stuff a small amount of the paste into each of the slits, driving it into the slit with a spoon handle or other utensil. Put the lamb on a rack inside a roasting pan. If desired, like the pan with foil for easier clean-up.

4

Rub the outside of the lamb with the lemon juice, then the olive oil. Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

5

Remove from the refrigerator and let the lamb come to room temperature.

6

Remove the plastic wrap and season the lamb with salt and pepper. When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

7

Remove the plastic wrap and season the lamb with salt and pepper. When ready to cook, start the Z Grill grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.

8

Roast the lamb for 30 minutes. Reduce the heat to 350F (300 if you have a manual controller) and continue to cook until the internal temperature in the thickest part of the meat - be sure the temperature probe is not touching bone - is about 140F for medium-rare, about 1 hour more, longer if you're cooking at 300F or prefer your lamb more well-done.

9

Transfer the lamb to a cutting board and let rest for 15 minutes before slicing on a diagonal into thin slices.

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