Grilled Lamb with Thyme and Oregano
|Lamb shoulder is easy to grill and cheaper than a leg of lamb.|
|1/2 cup ||extra-virgin olive oil|
|1/4 cup ||red wine vinegar|
|4 ||garlic gloves, chopped or |
|pressed through a garlic press|
|2 tbsp. ||fresh thyme, chopped|
|2 tbsp. ||fresh oregano, chopped|
|1 tsp. ||lemon zest|
|1 ||lemon, juiced|
|1 tbsp. ||Dijon mustard|
|1 ||(4-1/2 or |
|5 ||lb.) butterflied, boneless lamb shoulder|
|Kosher salt and ground pepper|
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To a bowl, blender or food processor, add: the oil, red wine vinegar, garlic, thyme, oregano, lemon zest, lemon juice, and Dijon mustard. Blend or mix thoroughly. Add salt and pepper to taste.
Pat dry the lamb and put it in a shallow platter or baking dish. Pour 1/2 to 3/4 of the vinaigrette all over the lamb, and turn it to coat evenly. Save the rest of the vinaigrette for later. Cover the dish in plastic wrap and refrigerate up to 12 hours. Remove the marinated lamb from the refrigerator 30 minutes before grilling.
Oil or spray the grill and turn it on medium-high heat. Grill the lamb, turning occasionally, for about 30-40 minutes. The lamb is ready when a meat thermometer inserted into the thickest part reads 130 degrees F for medium-rare.
Transfer the lamb to a cutting board and let it rest for 15 minutes. Cut the lamb across the grain into thin slices. Arrange prettily on a platter.
Use the reserved vinaigrette as salad dressing for mixed greens, mache, watercress, etc.
Here's an interesting article about the beauty of lamb shoulder and how it's cheaper than a leg of lamb:
Easter, grilled lamb, lamb, main courses