Recipe

Grilled Leg Of Lamb Zorba Recipe

	Merlin / All my dishes 2 years, 1 month ago A grilled leg of lamb dedicated to everybodys favorite Greek, Zorba. Because, even if it looks like your dreams are about to crash and burn, there is always the wine and the lamb. Make sure IT doesn't burn!. Prep:24m Cook:35m Servings:8	Merlin
	greek style grilled leg of lamb

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Ingredients

1 whole leg of lamb about 9 lbs. or 2 boneless legs of lamb, 4-5 lbs each

Marinade;

1 c. dry white wine

1 c. extra virgin olive oil

2 T. crushed garlic

4 T. fresh rosemary

4 T. fresh mint

1 lemon, quartered

1 T. dried oregano

1 t. sea salt

1 t. ground black pepper

4 T. Worcestershire sauce

1-2 T. balsamic vinegar (optional)

Aromatic Wood Chunks

Directions

You can use a whole leg of lamb or boneless legs which are usually tied. If using a whole leg, cut slashes in the meat and marinate 30 hours. Also the roasting time will be considerably longer. This preparation is for the boneless legs.

Rinse meat in water and pat dry.

Combine the marinade ingredients, squeezing the lemon juice into the mixture. Test for saltiness, and tartness. If the mixture is too “flat” you can add more lemon, more wine, or better yet, some balsamic vinegar. The mixture should be a bit salty. If not, add a little more salt or Worcestershire sauce. Put in sealable plastic bags in the refrigerator and marinate for 24 hours turning occasionally.

Two hours before cooking, soak 8 chunks of aromatic wood like mesquite or cherry. One hour before cooking bring meat out of refrigerator and bring to room temperature. Prepare a hot charcoal fire for indirect cooking. Take meat out of bags, reserve marinade and boil for a minute in a saucepan or microwave. When fire is ready, place meat on well oiled grill. Cook about 30 minutes, turning often and basting with marinade.

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Comments

cherihannah 2 years, 1 month ago said:
This looks so good.love lamb. TY

notyourmomma 2 years, 1 month ago said:
Great post, masterful Merlin. I love roast lamb. Rolled and boneless, stuffed, you name it, I like it. Nice combination of flavors you have going there, sir.

merlin 2 years, 1 month ago said:
Notcho. It looks like your son and mine are about the same age. I'm dealing with the Holloween costume issue right now. He has a a zombie costume he likes. But it scares his mother.

alexander_kassal 2 years, 1 month ago said:
A zorba is actually any young, robust, vibrant man who lives life to it's fullest. I think that this dish will make me one again. This sounds great!

mystic_river1 1 year, 9 months ago said:
Oh yeah babe as Emeril would say! Wonderful!

merlin 1 year, 9 months ago said:
Thanks Mystic. The movie might have been a bit before your time, it's even in B and W, but perhaps well worth an evening of your time if you get if from Netflix. It's all about Life, Love and Lamb.

lindal34 1 year, 7 months ago said:
30 minutes cooked indirectly on a grill seems quite short on time for any lamb roast. Has anyone tried this? Just curious. The marinade sounds very good!

merlin 1 year, 7 months ago said:
That would be for a boneless roast, and I do like it pretty rare. It is longer for bone-in of course. But when in doubt, use a meat thermometer.

lindal34 1 year, 5 months ago said:
My husband cooked it. It was quite tasty but he threw away the marinade so I didn't get to do that part and I think he got it all well done. It was good though! Very good! It was a boneless one that had been butterflied (butterflyed?) Probably 30 minutes would have been enough time for that.

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