Grilled Leg of Lamb

The preparation of this dish is simple enough, but there is some labor involved in trimming the lamb. It is important to remove as much as possible of the tough membrane that encloses each muscle, which cooks away if the meat is slowly roasted, but not when it is grilled. It is not necessary that the meat remain in one piece.

  • 1 4-pound boneless lamb leg roast
  • 1/2 cup Madeira or other dry fortified wine
  • 1/2 cup olive oil
  • 1 lemon
  • 6 cloves garlic
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1/2 cup minced parsley
  • 1/2 cup minced oregano
  • Salt and black pepper to taste
  • 1 large white onion

Butterfly the lamb and trim as thoroughly as possible. In a large ceramic bowl, mix the wine, olive oil, and the juice of the lemon. Mince the garlic with a pinch of salt and mix into the bowl with the paprika, cumin, parsley, oregano, salt, and pepper. Peel, halve, and slice the onion and mix with the marinade along with the meat. Cover the bowl with plastic wrap and marinate overnight.

Grill the lamb over hot charcoal until almost medium-rare. (The meat will continue to cook as it rests.) While the meat rests, lightly grill the onions. Slice the lamb, cover with the onions, and serve with a rice pilaff and a Greek salad.