Ingredients
½ cup EV olive oil
¼ cup fresh lemon juice
4 garlic cloves, minced
1 tbsp dried oregano
3 tsp SIDS SALT & PEPPER
1 butterflied boneless leg of lamb, trimmed of fat
4 x 25-30 cm metal skewers
Directions
Combine oil, lemon juice, garlic, oregano and SIDS SALT & PEPPER in sealable plastic bag. Add lamb and seal bag. Turn bag to coat lamb, then put in a shallow baking pan, in the fridge, turning bag over occasionally, at least 8 hours.
Bring lamb to room temperature, about 1 hour, before grilling.
Prepare grill for cooking over direct heat with medium-hot charcoal. (moderate heat for gas)
Remove lamb from marinade (discard marinade) and run 3-4 skewers lengthwise through lamb about 5 cm apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 50-53°C, for 8-14 minutes total. (medium-rare)
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, for 20 minutes. (Internal temperature will rise to 57°C while meat stands) Cut across the grain into slices.
