In terms of flavor, it’s always best to go for bone-in meat. However, one of the best things about a butterflied, boneless leg of lamb is that is very easy to cook as well as serve. It also makes carving a little less challenging. A grilled leg of lamb is a wonderful main course at any meal and is great when accompanied with a salad or a rustic bread to mop up the delicious juices.
If, for whatever reason, you are unable to grill outdoors you can also use a pressure cooker to cook this lamb recipe. After marinating, place the lamb and the excess marinade into a pressure cooker. Add about one and a half cups of beef broth. Cook on high for 90 minutes, after which you’ll have a delicious and tender leg of lamb to enjoy.
Yields: 8 servings
Serving Size: 1 portion of lamb
Preparation & Cooking Time: 1 hour
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon dried oregano
- 4 garlic cloves, crushed and minced
- 1 leg of lamb (butterflied, boneless, fat trimmed)
- Pour the lemon juice and olive oil in a bowl.
- Add the salt, black pepper, dried oregano and garlic cloves.
- Mix well.
- Transfer the mixture to a large resealable plastic bag.
- Place the leg of lamb inside the plastic and seal.
- Shake to coat lamb evenly.
- Refrigerate for eight hours.
- Take it out one hour before grilling.
- Preheat grill to medium.
- Grill the lamb for 15 to 20 minutes or until internal temperature reaches 125 degrees F.
- Put the lamb on a chopping board.
- Let it stand for 20 minutes before slicing across the grain.