Barbecued Leg of Lamb with Cucumber Yogurt Dip Recipe

Barbecued Leg of Lamb with Cucumber Yogurt Dip Recipe

  • 1 (5 pound) leg of lamb, bone removed and butterflied
  • 1 onion, thinly sliced
  • 1/2 cup dry white wine
  • 1/2 cup Filippo Berio Olive Oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon dried oregano leaves
  • 1 bay leaf
  • 1 pinch Salt and freshly ground black pepper
  • Cucumber Yogurt Dip (recipe follows)
  • Pita bread wedges
  • lemons, cut into wedges
  1. Place lamb in large shallow glass dish. In medium bowl, combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf.
  2. Pour marinade over lamb; turn to coat both sides. Cover; marinate in refrigerator 3 to 4 hours or overnight, turning occasionally. Remove lamb, reserving marinade.
  3. Brush barbecue grid with olive oil. Grill lamb, on covered grill, over hot coals 20 minutes, basting occasionally with reserved marinade. Turn with tongs. Grill an additional 20 minutes or until desired doneness is reached. Transfer lamb to warm serving platter. Carve into thin slices; season to taste with salt and pepper. Serve with Cucumber Yogurt Dip, pita bread and lemon wedges.
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