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Lemon & Herb Butterflied Lamb Leg with Mint Mediterranean Orzo

Source: American Lamb Board
Serving Size 8
Prep Time 20 mins.
Cook Time 20 mins.

Ingredients

  • 1 unseasoned butterflied lamb leg
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • 2 teaspoons pepper
  • 2 cups orzo pasta, cooked
  • 2/3 cup crumbled feta cheese
  • 2/3 cup pitted Kalamata olives, sliced lengthwise
  • 1/2 cup chopped roasted red pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Preparation

  1. Combine garlic, rosemary, oregano, oil, lemon juice, lemon zest, sea salt, and pepper; rub all over lamb leg. Marinate covered in refrigerator 4 to 24 hours.
  2. Remove lamb from marinade, scraping off excess solids.
  3. Push skewers through meat for handling, and grill meat over medium-high heat until medium-rare, about 8 to 9 minutes per side.
  4. Remove lamb from heat and allow to rest for 10 to 15 minutes.
  5. Combine orzo with feta, olives, red pepper, oil, mint, pepper, and salt.

Lemon & Herb Butterflied Lamb Leg with Mint Mediterranean Orzo

8 Prep: 20 mins. Cook: 20 mins.

Preparation

  1. Combine garlic, rosemary, oregano, oil, lemon juice, lemon zest, sea salt, and pepper; rub all over lamb leg. Marinate covered in refrigerator 4 to 24 hours.
  2. Remove lamb from marinade, scraping off excess solids.
  3. Push skewers through meat for handling, and grill meat over medium-high heat until medium-rare, about 8 to 9 minutes per side.
  4. Remove lamb from heat and allow to rest for 10 to 15 minutes.
  5. Combine orzo with feta, olives, red pepper, oil, mint, pepper, and salt.
Source: American Lamb Board

Ingredients

  • 1 unseasoned butterflied lamb leg
  • 8 garlic cloves, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon sea salt
  • 2 teaspoons pepper
  • 2 cups orzo pasta, cooked
  • 2/3 cup crumbled feta cheese
  • 2/3 cup pitted Kalamata olives, sliced lengthwise
  • 1/2 cup chopped roasted red pepper
  • 1/4 cup olive oil
  • 1/4 cup chopped fresh mint
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

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