Greek-Style Slow-Grilled Leg Of Lamb Recipe

Name: Greek-Style Slow-Grilled Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds boneless leg of lamb, netted; 4 garlic cloves, sliced; 3/4 cup grated yellow onion; 1 cup cucumber juice (from 1 cucumber grated and squeezed or processed in a juicer); 1/2 cup coarsely chopped flat-leaf parsley; 1/4 cup lemon juice; 1 tablespoon olive oil; 1 tablespoon minced fresh oregano; 2 teaspoons minced fresh thyme; 1 1/8 teaspoons kosher salt, divided; 2 red onions, sliced 1/2 inch thick; 1 cup plain Greek yogurt; 2 tablespoons red wine vinegar; a few grindings of black pepper; 6 large heirloom tomatoes, each cut into 8 slices

Servings: persons

3 pounds boneless leg of lamb, netted
4 garlic cloves, sliced
3/4 cup grated yellow onion
1 cup cucumber juice (from 1 cucumber grated and squeezed or processed in a juicer)
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup lemon juice
1 tablespoon olive oil
1 tablespoon minced fresh oregano
2 teaspoons minced fresh thyme
1 1/8 teaspoons kosher salt, divided
2 red onions, sliced 1/2 inch thick
1 cup plain Greek yogurt
2 tablespoons red wine vinegar
a few grindings of black pepper
6 large heirloom tomatoes, each cut into 8 slices

1
Place the lamb leg in a large baking dish. Pierce the lamb in about as many equally spaced slits as you have slices of garlic. (No need to count them. You're cooking.) Slide the garlic into the pockets.
2
PREP THE MARINADE Combine the grated onion, cucumber juice, parsley, lemon juice, oil, oregano, and thyme in a medium bowl.
3
Pour the onion mixture over the lamb leg and marinate in the refrigerator for at least 4 hours, preferably longer--as long as 24 hours.
4
GET READY TO GRILL... If you have a rotisserie-type contraption for your grill, fantastic. If not, don't sweat it. Ready your grill for low-slow cooking over indirect heat. Charcoal is ideal. Gas, in this instance, is perfectly acceptable.
5
...AND GRILL
6
Remove the lamb from the marinade and discard the marinade. Rub with 1 teaspoon
7
of the salt. Place the lamb leg on the grill over indirect, medium-low heat. Cover and cook 1 1/2 hours, turning every 15 minutes or so.
8
Fan the onion slices on the unheated side of the grill over indirect heat. Place the lamb on top of the onions, allowing them to slowly cook--all the while being basted by the lamb.
9
Cook the lamb, covered, another hour, turning every 15 minutes. Remember, spit-style Greek lamb is typically cooked well done and beyond, until the leg is nearly fork-tender.
10
Remove the lamb and the onions from the grill, allowing the lamb to rest for 10 minutes before carving.
11
Remove the netting and carve the lamb into thin slices, reserving at least 1/4 cup of the juices for stirring into the yogurt sauce.
12
MAKE THE SAUCE AND SERVE
13
To prepare the sauce, combine the Greek yogurt, the red wine vinegar, 1/8 teaspoon salt, the pepper, and the reserved lamb juices in a small bowl.
14
Fan the tomatoes on a large serving platter followed by the onions, followed by the sliced lamb, followed by the yogurt sauce.

1344

kcal

Calories

Fat

Carbs

102

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds boneless leg of lamb, netted, 4 garlic cloves, sliced, 3/4 cup grated yellow onion, 1 cup cucumber juice (from 1 cucumber grated and squeezed or processed in a juicer), and more.

Yes, Greek-Style Slow-Grilled Leg Of Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek-Style Slow-Grilled Leg Of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions