A marinated, boneless leg of lamb marinated in tons of lemon, boatloads of garlic, oregano and white wine - then grilled to perfection.
8 large cloves garlic, coarsely chopped
1/2 cup extra virgin olive oil
1/2 cup white wine
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
boneless, butterflied leg of lamb (about 5 pounds)
In a medium bowl, make marinade: Zest lemons into bowl, then add lemon juice, garlic, olive oil, white wine, oregano, salt and pepper.
Place lamb in roasting pan, pour marinade over, cover and refrigerate at least 3 hours. Grill over medium heat, turning several times and brushing marinade over. Remove to platter and let rest 10 minutes before slicing. And, according to Greek law, it must be served with tomatoes and feta cheese. Serves about 10.