Recipe Provided By"The Curious Plate"
4 hrs 35 min
6 to 8
- 3 to 4 pounds butterflied leg of American Lamb
- 4 dill sprigs
- 2 garlic cloves
- 1/2 yellow onion, chopped
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- Salt and pepper, to taste
In a food processor add dill, garlic, onion, oil, lemon juice, lemon zest, oregano, salt and pepper; pulse until pureed. Place lamb in a zip-close bag; pour marinade over lamb. Refrigerate for at least 4 hours.
Bring American Lamb to room temperature. Grill over medium-high heat for about 10 minutes on each side for medium-rare; let rest before slicing and serving.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest