Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 3 >  Marinated Leg of Lamb



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Also see article - Get A Leg Up

Serves 8 - 10


    • 2/3 cup olive oil
    • 3 Tablespoons lemon juice
    • salt to taste
    • freshly ground pepper to taste
    • 3 tablespoons chopped fresh parsley
    • 1 teaspoon oregano
    • 3 bay leaves, crumbled
    • 1 cup thinly sliced onions
    • 4 garlic cloves, thinly sliced
    • 6 - 7 lb leg of lamb, boned, butterflied, and trimmed of fat


For the marinade combine the olive oil, lemon juice, salt, pepper, parsley, oregano, bay leaves, onion, and garlic in a large shallow glass baking dish. 

Marinate the lamb in the refrigerator overnight or up to three days, turning the meat a few times a day. 

Preheat your grill or the broiler in your oven. 

Without drying the meat off, place it on a rack about 4" from the heat in the broiler or on your grill. 

Sprinkle the meat with salt and broil for about 15 minutes. 

Turn the meat over, sprinkle with more salt and broil or grill another 15 minutes or until desired doneness. 

To serve, slice the meat against the grain into thin slices and place on a serving platter.

Serve with cooked onions if desired.

This recipe comes from Simply Irresistible:  Easy, Elegant, Fearless, Fussless Cooking, by Sheilah Kaufman


                    RELATED RECIPES

Lamb Recipes pg 3       Mansion Dijon Crusted Lamb       Marinated Lamb Cutlets       Marinated Lamb w/Eggplant Salad       Marinated Leg of Lamb       Meat Curry with Cumin Potatoes       Mediterranean Stir Fry       Middle Eastern Shepherd's Pie       Middle Eastern Stuffed Eggplant       Moroccan Lamb Chops       Moroccan Lamb with Dried Plums       Mutton Stuffed w/Mushrooms (1885)       Mutton, Tastes like Venison (1885)       New Zealand Curried Lamb       Orange & Garlic Leg of Lamb       Pistachio Encrusted Lamb Chops       Polenta Lamb Ragu       Provençal Lamb Skewers       Roast Leg of Lamb       Roast Leg of Lamb 2       Roasted Leg of Lamb with Herbs       Roasted Rack of Lamb       Roman Spring Lamb       Rosy Lamb Curry       Seared Lamb with Cumin Rub       Oh Lamby Boy! Shepherd's Pie       Shepherd's Pie, Classic       Shepherd's Pie 2, Hearty       Shepherd's Pie 3, Menu Planner       Sheep's Head & Sheep's Head Jam       Slow Braised Lamb in Merlot       Spiced Lamb Patties       Spicy Lamb Roast       Spring Lamb Skillet       Sweet Roast Lamb       Tequila Chile Lamb Shanks       Tropical Lamb Burgers       West African Lamb Stew
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Popular Pages