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 (12)

This Greek-style rotisserie leg of lamb is a great addition to any get-together or holiday. Enjoy with grilled root vegetables for a hearty meal.  

What You'll Need

  • 3 to 4 pound (1.4 to 1.8 kg) leg of lamb (boned and tied)
  • 3 tablespoons lemon juice (juice of 1 1/2 lemons)
  • 1 tablespoons 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 next eight ingredients in a medium bowl. Once mixed through, pour over lamb, work marinade through, seal bag and place in the refrigerator. Marinade for 4 to 6 hours before grilling.

2. Remove leg from bag and discard the marinade. Thread lamb onto the spit and secure tightly. Place on grill over medium to medium-low heat and cook until the interior of the meat reaches 145 degrees F (63 degrees C), about 1 1/2 to 2 hours.

3. To prepare herb dressing, place all ingredients into a blender or food processor, pulse until mixed through. Remove lamb roast from grill and cover lightly with aluminum foil for 8 to 10 minutes. Carve meat, arrange on platter and top with herb dressing.