Greek-Style Leg of Lamb

Serving Size: 4
Total Time:


  • 0.25 cup extra virgin olive oil
  • salt
  • 2 Pound boneless leg of lamb, in one piece
  • 0.5 tsp dried oregano
  • 1 tsp finely grated lemon zest
  • 2 Tbsp fresh lemon juice
  • 2 dill sprigs
  • 1 clove garlic
  • 0.5 onion, coarsely chopped
  • freshly ground pepper


  1. 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.