Grilled Leg of Lamb

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• 1 (4 to 5 pound) boneless, butterflied leg of lamb
• 1/2 cup extra-virgin olive oil
• 1/4 cup minced garlic
• 3 tablespoons chopped fresh marjoram leaves
• 3 tablespoons chopped fresh rosemary leaves
• 3 tablespoons kosher salt

Lay the leg of lamb on a clean counter top and place plastic wrap over it. Use a mallet or a heavy cast iron frying pan to beat the meat to a uniform thickness of about 2 to 3 inches. Using a jacquard, tenderize the meat. Place the olive oil, garlic, marjoram and rosemary in a food processor and process to a paste. Rub the paste all over both sides of the lamb and season with the salt. Allow to sit at room temperature, covered with plastic wrap, for about 1 hour.
Prepare the grill at medium-low heat. Place the leg of lamb on the grill and cook until the meat is well browned, about 6 minutes per side. Transfer the lamb to a baking sheet and roast in the oven for about 45 minutes longer, turning once during the cooking time, until a thermometer registers 140 to 145 degrees F for medium rare. Remove from the oven and allow to rest for 10 minutes before slicing and serving.
• The lamb will be accompanied with shredded iceberg lettuce, tomatoes, and pepperoncini’s, rolled in a toasted pita. This will be served with a side of roasted garlic and rosemary minted cucumber tzatziki.

• 1 (16 ounce) container Greek yogurt
• 1/2 English cucumber
• 2 tablespoons roasted garlic puree
• 2 tablespoons lemon juice
• 10 fresh mint leaves, chopped
• Chopped rosemary to taste
• 2 tablespoons olive oil
• salt to taste

1. Place yogurt in a paper coffee filter, paper towel or 4 layers of cheesecloth set in a strainer or colander, and then set over a bowl to catch the liquid. Allow yogurt to strain for 24 hours in the refrigerator.
2. Peel and grate the cucumber, squeeze out excess water; place into a bowl. Add strained yogurt, garlic puree, lemon juice, mint, rosemary and olive oil; mix until combined. Season to taste with salt; chill before serving.