With this dish, spice up a leg of lamb with the bold flavors of garlic, fresh rosemary, oregano, and serve it with piperonata.
Have This!
- 15 large cloves garlic
- 1/4 c. chopped fresh oregano leaves
- 1 1/2 tbsp. chopped fresh rosemary leaves
- 2 dried bay leaves
- 2 tsp. Kosher salt
- Grated zest of 1 small orange
- Grated zest of 1 small lemon
- 2 tbsp. extra-virgin olive oil
- 1 butterflied boneless leg of lamb
- 1/4 tsp. Freshly ground black pepper
- Tahini sauce for serving
Do This!
- In a large heavy mortar with pestle, pound garlic, oregano, rosemary, bay leaves, and salt until a paste forms; stir in zests and oil until combined.
- Season lamb all over with pepper and rub with garlic paste, spreading it evenly into all of the crevices. Place lamb in a large food storage bag; refrigerate at least 8 hours or up to 1 day before grilling.
- Let lamb sit at room temperature for 1 hour before grilling. Prepare an outdoor gas grill or prepare coals for a charcoal grill for direct grilling over medium-high heat. Brush cooking grates clean; oil grill rack. Insert 2 or 3 long metal skewers horizontally through the lamb for easier turning. Grill lamb, turning as needed, 30 minutes or until an instant-read thermometer inserted in its thickest part registers 135 degrees F for medium-rare.
- Transfer lamb to a cutting board; let rest 10 minutes. Carve meat across the grain into thin slices and arrange on a serving platter.
- Serve with piperonata and tahini sauce.