Grilled Lamb with Thyme and Oregano Recipe

Name: Grilled Lamb with Thyme and Oregano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil; 1/4 cup red wine vinegar; 4 garlic gloves, chopped; pressed through a garlic press; 2 tbsp. fresh thyme, chopped; 2 tbsp. fresh oregano, chopped; 1 tsp. lemon zest; 1 lemon, juiced; 1 tbsp. Dijon mustard; 1 (4-1/2; 5 lb.) butterflied, boneless lamb shoulder; Kosher salt and ground pepper

Servings: persons

1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
4 garlic gloves, chopped
pressed through a garlic press
2 tbsp. fresh thyme, chopped
2 tbsp. fresh oregano, chopped
1 tsp. lemon zest
1 lemon, juiced
1 tbsp. Dijon mustard
1 (4-1/2
5 lb.) butterflied, boneless lamb shoulder
Kosher salt and ground pepper

1
To a bowl, blender or food processor, add: the oil, red wine vinegar, garlic, thyme, oregano, lemon zest, lemon juice, and Dijon mustard.
2
Blend or mix thoroughly.
3
Add salt and pepper to taste.
4
Pat dry the lamb and put it in a shallow platter or baking dish.
5
Pour 1/2 to 3/4 of the vinaigrette all over the lamb, and turn it to coat evenly.
6
Save the rest of the vinaigrette for later.
7
Cover the dish in plastic wrap and refrigerate up to 12 hours.
8
Remove the marinated lamb from the refrigerator 30 minutes before grilling.
9
Oil or spray the grill and turn it on medium-high heat.
10
Grill the lamb, turning occasionally, for about 30-40 minutes.
11
The lamb is ready when a meat thermometer inserted into the thickest part reads 130 degrees F for medium-rare.
12
Transfer the lamb to a cutting board and let it rest for 15 minutes.
13
Cut the lamb across the grain into thin slices.
14
Arrange prettily on a platter.
15
Use the reserved vinaigrette as salad dressing for mixed greens, mache, watercress, etc.

1351

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 4 garlic gloves, chopped, pressed through a garlic press, and more.

Yes, Grilled Lamb with Thyme and Oregano 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.

Grilled Lamb with Thyme and Oregano

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