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Leg of Lamb, Grilled
A Greek Easter Specialty! |
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1 leg of Lamb (5-7 Lbs)
1 teaspoon garlic powder
1 Tablespoon salt
1 Tablespoon crushed oregano leaves
1 teaspoon black pepper
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1) Mix all the spices together in a bowl.
2) Take the lamb and cut 4 or 5 slits into each side. Each slit should be about one inch long and two inches deep.
3) Push the mixed spices deep into each slit. About 1/2 teaspoon per slit. If you have any spices left over you can rub it over the outside of the leg.
4) Place lamb on a medium hot grill, close cover and cook for about an hour turning every 15 minutes or so to prevent burning.
5) Turn your grill down to medium low or remove some coals to lower the temperature and let the lamb cook another 1-1/2 hours with the cover on turning every so often.
6) You can tell the lamb is done when the meat on the lower shank starts to pull away from the bone. internal temperature should be 160 degrees for a medium done lamb.
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Preparation Time: 2-1/2 hours |
Serves: 8 |
| Recipe Origin: Greece |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 11326 times. |
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