Andy’s Lamb Marinade and BBQ
From the kitchen of Andrew G. Saffas (B.A. ’45)
“Prior to getting married, I was invited to the Andronico residence [soon-to-be wife’s family] for a special Sunday dinner—Greek-style marinated lamb. [Her father] Master Chef Andronico emphasized that one of the most important ingredients in Greek cuisine is the juice of fresh lemons,” Saffas says. “While I appreciated his enlightening discourse about lemons, I was more interested in his youngest daughter, Nikie, a real peach. One year later, I married the peach, but I never forgot about the lemons, which I use abundantly whenever I marinate lamb.”
Prep time: 3 hours, includes marinade time
Cook time: 1 hour, or until meat thermometer reads 150-155 degrees
Ingredients
1 6-pound leg of lamb, boned and butterflied, at room temperature
Tangy marinade
4 teaspoons crushed garlic paste
4 teaspoons sea salt
2 teaspoons oregano, ground between palms
½ cup extra virgin olive oil
1 cup fresh lemon juice
Preparation
1. Three or more hours before grilling, unwrap leg of lamb, remove netting (if any), rinse lamb and dry with paper towels. Place lamb in roasting pan.
2. In a two-cup glass-measuring cup, stir together the marinade ingredients and whisk until creamy. Mixture should taste tangy; add more lemon if desired. Pour over leg and set lamb aside, unrefrigerated for at least two hours. Turn meat every half hour to baste.
3. Preheat grill to 300-325 degrees (front and back burners on medium; center burner is off). Place lamb on center of rack, inside/cut side up; baste well with brush. Every 15 minutes thereafter, baste leg with marinade from pan and turn.
4. In one hour, insert meat thermometer into the thickest part of the meat. Temperature should read between 150-155 degrees. Remove leg from grill and place in a clean pan. Let rest for 10 minutes.
5. Slice leg into ¼-inch slices and overlap them on a platter. Squeeze with fresh lemon and cover with juices from the pan.