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1
Mix all the ingredients together into a paste in a small bowl and rub it all over the lamb.
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2
Place the lamb in a shallow bowl and cover with any remaining marinade.
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3
Marinate for about 2 hours at room temperature, or, preferably, cover the lamb and marinate overnight in the refrigerator, turning the meat from time to time.
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4
To grill lamb chops: Depending on their thickness, grill the chops over medium-hot coals for 3 to 5 minutes per side, turning once or twice.
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5
The chops should register 120 to 135F at the thickest part for rare to medium rare.
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6
You can also broil them 3 inches from the flame for 3 to 5 minutes per side, or until cooked as above.
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7
To grill kebabs: Skewer the marinated lamb chunks on wooden or metal skewers, alternating with chunks of onions or peppers, if desired.
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8
Grill until the meat reaches 130 to 135F for medium-rare to medium.
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9
To grill a lamb leg: You may want to insert long metal skewers crosswise in the butterflied leg to hold it flat.
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10
Grill the leg over medium-hot coals, turning often, for 20 to 30 minutes.
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11
At its thickest point, the meat should register 120 to 130F for rare to medium-rare; thinner parts will them be medium-rare to medium.
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12
Let the lamb rest, covered loosely with foil, for 5 to 10 minutes before slicing on the diagonal and serving.
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13
The internal temperature will rise 5 to 10F more.
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14
Meanwhile make theSkordalia .
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15
Serve with the lamb.
