Marinated Leg of Lamb

 

This recipe is from Michael Field's Cooking School, one of the best collections of "basic" recipes with class that I know.  Because I don't have a broiler, I can prepare it only when the weather is warm enough to use the grill.  if you've never boned a leg of lamb, it's very much worth the investment in learning how; just be certain that you use a very sharp boning knife.  I prefer the sirloin half of the leg.

 

The proper accompaniment is the Avgolemono Sauce detailed seperately.

 

• boned untied half leg of lamb

 

• 2/3 cup olive oil
• 3 Tbsp+ lemon juice
• 1 tsp salt
• 1/2 tsp freshly ground pepper
• 4 Tbsp parsley, coarsely chopped
• 2 tsp oregano
• 3 bay leaves
• 1 cup onions, thinly sliced
• 3 cloves garlic, thinly sliced

 

1. Marinate the lamb in the other ingredients for a long time (24 hours unrefrigerated or 48 hours refrigerated).  Turn the lamb occasionally for better penetration of the marinade.
2. Grill or broil the lamb until it is mostly medium rare (pink) with a small amount of rare meat in the center of the thickest section.