Grilled Greek Leg of Lamb for Gyros

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  • Juice of 1 large lemon
  • 1/2 cup olive oil
  • 5 large cloves garlic, minced
  • 1 tablespoon dried oregano*
  • 1 1/2 teaspoons dried rosemary*
  • 1 (4-5 pound) boneless leg of lamb
  • Salt and freshly ground black pepper


Combine lemon juice, olive oil, garlic and herbs in a mixing bowl. Untie lamb leg. Lay flat, fat side down. Slice thick end horizontally and open like a book to butterfly (or ask our Meat Market to do it for you).
Place lamb in a shallow dish and rub marinade all over both sides. Season well with salt and pepper. Refrigerate 1-2 hours.
Bring to room temperature before grilling. Roast in oven at 325˚F or grill over medium-high heat, until internal temperatures reaches 135-140°F for medium. Let rest for 10 minutes before carving.
Thinly slice and serve with pita, tzatziki, chopped tomatoes and cucumbers.

*Or substitute your favorite prepared Greek herb blend.

Recipe from Central Market Mill Creek - Culinary Resource Center
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