Greek Lamb with Herbs and Garlic

Name: Greek Lamb with Herbs and Garlic
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 3 Tbsps cream sherry; 237 milliliters dry red wine; 5 sprigs (4 to 6 in. long) fresh rosemary, rinsed; 1 Tbsp chopped fresh thyme leaves; 4 cloves garlic, cut into thin slivers; 3 kilograms leg of lamb (about , boned and butterflied (boned weight 4 1/4 to 4 1/2 lb.); 3 Tbsps lemon juice; 59 milliliters olive oil; 0 teaspoons About pepper; 1 teaspoons About salt

Greek Lamb with Herbs and Garlic might be just the Mediterranean recipe you are searching for. One portion of this dish contains about 44g of protein, 16g of fat, and a total of 368 calories. This recipe serves 8. It works well as a main course. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. Head to the store and pick up lemon juice, wine, salt, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Rinse lamb and pat dry; trim off excess surface fat. With a small, sharp knife, cut slits about 1/2 inch wide and deep all over lamb and insert slivers of garlic.

Ingredients you will need

Garlic

Lamb

Equipment you will use

Knife

In a 9- by 13-inch noncorrosive baking dish or large bowl, mix wine, olive oil, lemon juice, sherry, thyme, rosemary sprigs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Lemon Juice

Olive Oil

Rosemary

Pepper

Sherry

Thyme

Salt

Wine

Equipment you will use

Baking Pan

Bowl

Add lamb and turn to completely coat with marinade. Cover the lamb and chill, turning occasionally, at least 2 hours or up to overnight.

Ingredients you will need

Marinade

Lamb

Lift lamb from marinade and spread out flat on an oiled barbecue grill over a solid bed of medium coals or medium heat on a gas grill (you can hold your hand just above grill level only 4 to 5 seconds). If cooking over charcoal, drop rosemary sprigs from marinade onto coals for aromatic smoke, if desired. Discard marinade. Close barbecue lid. Cook lamb, turning once, until a thermometer inserted in center of thickest part registers 135 for medium-rare (still slightly pink; cut to test), 20 to 35 minutes; thin parts will be well done.

Ingredients you will need

Marinade

Rosemary

Spread

Lamb

Equipment you will use

Kitchen Thermometer

Grill

Transfer lamb to a rimmed cutting board or platter, cover lightly with foil to keep warm, and let stand 10 to 15 minutes. Slice meat thinly and sprinkle with salt and pepper to taste.

Ingredients you will need

Salt And Pepper