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
  • To serve:
  • Pita or flat bread
  • Tzatziki sauce (available our Deli)
  • Chopped tomatoes
  • Sliced cucumbers


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 department to butterfly it for you).
Place lamb in a shallow dish and rub marinade all over both sides. Season both sides well with salt and pepper. Refrigerate 1-2 hours. Bring to room temperature before grilling. Grill over medium-high heat until cooked to desired doneness, until internal temperatures reaches 135-140°F for medium. Let rest for 10 minutes before carving. Thinly slice and serve with pita, tzatziki, tomatoes and cucumbers.

*Or substitute your favorite prepared Greek herb blend.

Recipe from Central Market Mill Creek - Culinary Resource Center
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