Greek Marinated Leg of Lamb

Greek Marinated Rotisserie Leg of Lamb
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  • 2 hrs 25 mins
  • Prep: 25 mins,
  • Cook: 2 hrs
  • Yield: Serves 4 to 6
Ratings (18)

This Greek-style rotisserie leg of lamb is a great dish to serve at any get-together or holiday. The lamb is marinated in a mixture of lemon juice, garlic, and herbs and left to sit in the refrigerator for four to six hours. Then it is placed on a rotisserie spit and grilled for two hours. If you don't have a rotisserie attachment for your grill, you can place the lamb directly on the grates—just be sure to rotate it often during cooking time. The tender and juicy lamb will develop a delicious crust on the outside.

To complement the flavors of the marinade, an herb dressing filled with fresh lemon and oregano is drizzled over the meat before serving. Grilled root vegetables are the perfect side dish, making for a hearty meal. Although special enough for a holiday dinner, this leg of lamb featuring the flavors of Greece is a wonderful meal when the weather turns warm. 

What You'll Need

  • 3 to 4 pound (1.4 to 1.8 kg) leg of lamb (boned and tied)
  • For the Marinade:
  • 3 tablespoons lemon juice (juice of 1 1/2 lemons)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 1/4 cup (60 mL) olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup (60 mL) fresh oregano
  • 1 teaspoon (5 mL) fresh thyme
  • 1 teaspoon (5 mL) onion powder
  • 1 teaspoon (5 mL) fresh ground black pepper
  • For the Herb Dressing:
  • 1/4 cup (60 mL) fresh oregano (lightly chopped)
  • Juice of 1/2 a lemon
  • 1 teaspoon (5 mL) fresh thyme
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 mL) sea salt
  • Dash of black pepper

How to Make It

  1. Place lamb leg into a large resealable plastic bag. Combine the marinade ingredients in a medium bowl and mix well. Pour over lamb, making sure lamb is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
  2. Remove leg from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly. Place the spit on the grill over medium to medium-low heat and cook until the interior of the meat reaches 145 F (63 C), about 1 1/2 to 2 hours.
  1. Remove the lamb roast from the grill and cover lightly with aluminum foil for 8 to 10 minutes.
  2. To prepare herb dressing, place all ingredients into a blender or food processor and pulse until mixed well. 
  3. Carve the meat, arrange on a platter, and drizzle with herb dressing serving the remaining on the side.