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Greek-Style Leg of Lamb

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Greek-Style Leg of Lamb

Greek-Style Leg of Lamb
Con Poulos
Provided by:
total prep
Plus: F&W's Grilling Guide   Entertaining Tips from F&W Editors


  • 1/4 cup(s) extra-virgin olive oil
  • 1/2 onion, coarsely chopped
  • 1 clove(s) garlic
  • 2 dill sprigs
  • 2 tablespoon(s) fresh lemon juice
  • 1 teaspoon(s) finely grated lemon zest
  • 1/2 teaspoon(s) dried oregano
  • 2 pound(s) boneless leg of lamb, in one piece
  • Salt and freshly ground pepper


  • 1. In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.