Food & Wine|
Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 onion, coarsely chopped
- 1 clove garlic
- 2 dill sprigs
- 2 tbsp fresh lemon juice
- 1 tsp finely grated lemon zest
- 1/2 tsp dried oregano
- 2 lb boneless leg of lamb, in one piece
- salt
- freshly ground pepper
Directions
- In a blender, puree the oil, onion, garlic, dill, lemon juice, zest and oregano. In a baking dish, pour the marinade over the lamb and turn to coat. Refrigerate for at least 4 hours. Remove from the refrigerator 1 hour before cooking. Light a grill. Scrape off the marinade and season the lamb with salt and pepper. Grill over moderate heat for 28 minutes, turning once, until medium-rare. Transfer to a surface and let rest for 10 minutes. Slice the lamb against the grain and serve.