Greek Marinated Leg of Lamb

Greek Marinated Rotisserie Leg of Lamb
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  • Total: 2 hrs 25 mins
  • Prep: 25 mins
  • Cook: 2 hrs
  • Yield: Serves 4 to 6
Nutritional Guidelines (per serving)
997 Calories
69g Fat
16g Carbs
76g Protein
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Nutrition Facts
Servings: Serves 4 to 6
Amount per serving
Calories 997
% Daily Value*
Total Fat 69g 89%
Saturated Fat 27g 133%
Cholesterol 281mg 94%
Sodium 676mg 29%
Total Carbohydrate 16g 6%
Dietary Fiber 5g 17%
Protein 76g
Calcium 231mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Greek-style rotisserie leg of lamb is a great dish to serve at any get-together or holiday. The lamb is marinated in a mixture of lemon juice, garlic, and herbs and left to sit in the refrigerator for four to six hours. Then it is placed on a rotisserie spit and grilled for two hours. If you don't have a rotisserie attachment for your grill, you can place the lamb directly on the grates—just be sure to rotate it often during cooking time. The tender and juicy lamb will develop a delicious crust on the outside.

To complement the flavors of the marinade, an herb dressing filled with fresh lemon and oregano is drizzled over the meat before serving. Grilled root vegetables are the perfect side dish, making for a hearty meal. Although special enough for a holiday dinner, this leg of lamb featuring the flavors of Greece is a wonderful meal when the weather turns warm. 


  • 3 to 4 pound/1.4 to 1.8 kg leg of lamb (boned and tied)
  • For the Marinade:
  • 3 tablespoons lemon juice (juice of 1 1/2 lemons)
  • 1 tablespoon lemon zest (zest of 1 lemon)
  • 1/4 cup/60 mL olive oil
  • 3 cloves garlic (minced)
  • 1/4 cup/60 mL fresh oregano
  • 1 teaspoon/5 mL fresh thyme
  • 1 teaspoon/5 mL onion powder
  • 1 teaspoon/5 mL fresh ground black pepper
  • For the Herb Dressing:
  • 1/4 cup/60 mL fresh oregano (lightly chopped)
  • 1/2 lemon (juiced)
  • 1 teaspoon/5 mL fresh thyme
  • 1 tablespoon/15 mL olive oil
  • 1 teaspoon/5 mL sea salt
  • Dash of black pepper

Steps to Make It

  1. Place lamb leg into a large resealable plastic bag. Combine the marinade ingredients in a medium bowl and mix well. Pour over lamb, making sure lamb is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.

  2. Remove leg from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly. Place the spit on the grill over medium to medium-low heat and cook until the interior of the meat reaches 145 F, about 1 1/2 to 2 hours.

  3. Remove the lamb roast from the grill and cover lightly with aluminum foil for 8 to 10 minutes.

  4. To prepare herb dressing, place all ingredients into a blender or food processor and pulse until mixed well. 

  5. Carve the meat, arrange on a platter, and drizzle with herb dressing serving the remaining on the side.