Ingredients

• 1 leg of lamb, 5 lb bone in (2.2kg)
• 2/3 cup or 150ml of white wine
• 1/3 cup or 80ml of olive oil
• 2 tablespoons or 45ml of chopped fresh oregano, plus sprigs for garnish
• 1 tablespoon or 15ml of chopped thyme
• 6 cloves of garlic, finely chopped
• Salt to taste
• freshly ground coarse pepper to taste
• 2 lemons zest chopped fine and the juice

Methods

1. Place the leg of lamb in a glass dish and drizzle with olive oil, then add garlic, oregano, thyme, salt and pepper lemon juice and lemon zest. Be sure to coat the lamb all over.
2. Cover with plastic wrap and refrigerate overnight.
3. Remove from the refrigerator 1 hour before grilling.
4. Prepare grill for direct grilling over medium grill.
5. Remove the lamb from the marinade.
6. Grill the meat directly over the heat elements for 1.5 hours or until desired doneness, turning halfway through.
7. Check for doneness with an instant-read thermometer; it should register 130