GREEK LAMB ROTISSERIE/GRILL METHODS
This Greek-style marinade has strong flavors to complement the strong flavor of lamb. Buy a boneless leg that's been butterflied, or rolled and tied. Unroll it for the marinade to get in everywhere then re-rolling it for even cooking and tenderness. If you happen to buy it with the netting try to save the netting to replace it after marinating. You can grill this flat on the grill as well. This lamb sliced thin is great to make gyro's with!
Provided by Rita1652
Categories Lamb/Sheep
Time 1h50m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Cut excess fat from leg of lamb.
- Combine all marinade ingredients in a bowl or baking dish large enough to accommodate the lamb and mix well. Message marinade into lamb making sure it is in everywhere. Cover and refrigerate overnight, turning often.
- Remove from refrigerator to allow it to reach room temperature about 30 minutes.
- Preheat grill.
- Re-roll leg into a roast very tightly and tie.
- Place lamb on middle of the rotisserie skewer making sure it is balanced and secure.
- Reduce temperature to low. Cook for 2 hours brushing with remaining marinade every 1/2 hour.
- When the middle of the meat reaches a temperature of about 145 degrees remove from grill.
- Let a leg of lamb rest for 20 minutes before you start carving it up. This will even out the temperature, make sure it's completely done and allow the juices to flow back into the meat.
- Carve the meat, starting from the thick end and work our way down to the shank.
- Alternate cooking Method:.
- Start by grilling the leg over a medium high direct heat to sear the surface. This will give the meat a crusty surface and add texture. Turn every 5 minutes to sear the surface evenly. On the rotisserie you won't have to worry about this. Grill over this direct heat for about 15 minutes then move to indirect grilling and cut the temperature down to a medium heat. Watch for flare-ups during the direct grilling phase. The leg of lamb will need about 20 minutes per pound to cook so plan accordingly.
Nutrition Facts : Calories 273.1, Fat 19.8, SaturatedFat 7.2, Cholesterol 76, Sodium 65.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.3, Protein 21.2
GREEK MARINATED LEG OF LAMB
Steps:
- Gather the ingredients.
- Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
- Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
- Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
- Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.
- Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
- Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
- Gather the ingredients.
- Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
- Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.
Nutrition Facts : Calories 890 kcal, Carbohydrate 3 g, Cholesterol 281 mg, Fiber 1 g, Protein 78 g, SaturatedFat 22 g, Sodium 556 mg, Sugar 0 g, Fat 61 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
GREEK-STYLE ROTISSERIE BONELESS LEG OF LAMB
Put your rotisserie to use and cook up some Greek-style lamb leg. Greek seasoning, fresh rosemary, and feta cheese give the lamb loads of flavor.
Provided by ladybug
Time 2h
Yield 6
Number Of Ingredients 7
Steps:
- Open leg of lamb to expose the "boned" side. Dry leg with paper towel. Brush entire leg with olive oil. Rub Cavender's into entire surface of leg. Rub garlic into the exposed surface of the boneless leg. Strip rosemary sprigs and spread leaves along exposed surface of boneless leg. Layer exposed half with feta cheese. Pat cheese into surface of the leg. Sprinkle with lemon juice. Roll leg like a jelly roll and tie with cooking string. Sprinkle any remaining Cavender's over the leg. Put on a rotisserie and cook until meat reaches 135 degrees F, or about 75 minutes. (Or roast at 350 degrees F until temp is 135 degrees F and let rest 15 minutes.) Let rest for 15 minutes. Serve with whatever you like--fresh steamed veggies. Juices make a wonderful gravy.
Nutrition Facts :
LEG OF LAMB-BONELESS-GREEK STYLE
Make and share this Leg of Lamb-Boneless-Greek Style recipe from Food.com.
Provided by Diana Adcock
Categories Lamb/Sheep
Time 3h55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl combine the 1/2 cup lemon juice, olive oil, oregano, garlic, salt and pepper.
- Whisk well.
- Place lamb in a shallow baking dish and cover with marinade, turning to coat.
- Marinate for 3 hours or overnight, turning a few times.
- Preheat oven to 450 degrees.
- Remove lamb and place on a roasting rack over a baking dish.
- Cook for 15 minutes, reduce heat to 350 degrees and continue cooking for another 40 minutes.
- Test for desired doneness.
- Remove lamb from oven, sprinkle reserved lemon juice over cooked meat, wrap in foil and let stand for 10 to 15 minutes.
Nutrition Facts : Calories 1043.7, Fat 82.7, SaturatedFat 30.6, Cholesterol 260.8, Sodium 1376, Carbohydrate 4, Fiber 0.6, Sugar 0.7, Protein 68.2
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