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Grilled Boneless Leg of Lamb with Lemon Herb Sauce

  • Prep Time: 8.5 hours
  • Cook Time: 25 minutes
  • Serves: 8

Serve with our Marinated Artichoke Salad for a taste of the Mediterranean.


Ingredients

  • ½ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 T. Dijon mustard
  • 1 T. dried oregano
  • 1 t. dried rosemary
  • 2 t. coarse kosher salt
  • 1 t. fresh ground black pepper
  • 1(4-5 lb.) butterflied boneless leg of lamb (netting removed)

Lemon Herb Sauce

  • 2 cups fresh parsley
  • ¼ cup fresh oregano
  • 2 cloves garlic, minced
  • juice of 1 lemon
  • ½ cup extra virgin olive oil
  • ½ t. coarse kosher salt

To Prepare

Combine first 8 ingredients in a sealable plastic bag. Spread lamb out so that it is not rolled up. Add lamb and seal bag, turning bag to coat lamb. Put bag in shallow baking pan and refrigerate for 8 hours or overnight.

Prepare Lemon Herb sauce by blending all ingredients in food processor until the consistency of a thin pesto. Add more oil, if necessary. Refrigerate until ready to use, but serve at room temperature.

Bring lamb to room temperature before grilling. Prepare grill for cooking over direct coals, medium hot charcoal. Remove lamb from marinade and place on well-oiled grill rack. Grill for 7 minutes on each side, until lamb reaches internal temperature of 130 F for medium rare. Allow to rest for 10 minutes before carving.

To Serve

Serve with Lemon Herb Sauce on the side. Pair with Domaine Grand Veneur Cotes du Rhone.



Eddie's Recipe Tip:

Using leftover lamb, make delicious pita sandwiches topped with tomatoes, onion and tzatziki sauce.