GRILLED BUTTERFLIED LEG OF LAMB WITH DILL, LEMON AND OREGANO (Greek, for six to eight)
½ cup extra-virgin olive oil
1 onion, coarsely chopped
2 garlic cloves
4 dill sprigs
4 tablespoons fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon dried oregano
7 to 8 pound leg of lamb, butterflied
salt and freshly ground pepper
tzatziki to accompany
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.
2. Prepare grill for cooking. If using a charcoal grill, open the vents in the bottom of the grill, then light charcoal. When charcoal turns grayish white (about 15 minutes after lighting) hold your hand 5 inches above the grill rack. Fire is medium-hot when you can hold your hand there for just 3 to 5 seconds. If using a gas grill, pre-heat on high, covered, for 10 minutes, then reduce heat to moderate.
3. Scrape off the marinade and season the lamb with salt and pepper. Lightly oil the grill rack. Grill lamb (covered only if using a gas grill), turning occasionally, until thermometer inserted into the thickest piece of meat registers 130* for medium rare, 20 to 25 minutes. (Cover grill if flare-ups occur). Transfer lamb to a cutting board and let stand, loosely tented with foil, for 20 minutes. Carve it in slanting slices across the grain and serve with any juices that have accumulated on the cutting board. Serve with tzatziki.
NOTE: If it rains on your parade, broil the lamb under a pre-heated broiler about 4 inches from the flame for 12 to 14 minutes on each side for medium-rare meat. The lamb can also be roasted in the middle of a pre-heated 425* oven until the meat registers 130* on an instant-read thermometer, about 25 minutes.
adapted from Food and Wine Magazine, June 2010
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