Boneless, butterflied leg of lamb infused with tons of lemon and garlic, grilled to perfection.
1 leg of lamb (about 5 pounds), deboned and butterflied (leave fat on)
5 lemons
8 larges cloves garlic, coarsely chopped
1/2 cup extra virgin olive oil
1/2 cup dry white wine
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon pepper
Arrange lamb in roasting pan.
Make marinade: Whisk together lemon juice (include the zest), garlic, olive oil, wine and spices. Pour over lamb, cover and refrigerate at least 3 hours.
Grill over medium heat about 40 minutes, turning and basting occasionally with marinade, until lightly pink inside. Serves about 10. Serve with sliced tomatoes and Feta cheese, of course.