Greek Marinated Leg of Lamb

Greek Marinated Rotisserie Leg of Lamb
Ellen Silverman/Getty Images
Prep: 25 mins
Cook: 2 hrs
Total: 2 hrs 25 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
890 Calories
61g Fat
3g Carbs
78g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 890
% Daily Value*
Total Fat 61g 78%
Saturated Fat 22g 112%
Cholesterol 281mg 94%
Sodium 556mg 24%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 0g
Protein 78g
Vitamin C 9mg 44%
Calcium 56mg 4%
Iron 7mg 38%
Potassium 996mg 21%
*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 made 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 and cooking outdoors is a must. 


  • 3 to 4 pounds leg of lamb, boned and tied

For the Marinade:

  • 1 tablespoon lemon zest

  • 3 tablespoons freshly squeezed lemon juice

  • 1/4 cup olive oil

  • 3 cloves garlic, minced

  • 1/4 cup coarsely chopped fresh oregano

  • 1 teaspoon coarsely chopped fresh thyme

  • 1 teaspoon onion powder

  • 1 teaspoon freshly ground black pepper

For the Herb Dressing:

  • 1/4 cup coarsely chopped fresh oregano

  • 1 tablespoon freshly squeezed lemon juice

  • 1 teaspoon coarsely chopped fresh thyme

  • 1 tablespoon olive oil

  • 1 teaspoon sea salt

  • Freshly ground black pepper, to taste

Steps to Make It

Marinate the Lamb

  1. Gather the ingredients.

  2. Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, 1/4 cup olive oil, garlic, 1/4 cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.

  3. Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.

Grill the Lamb

  1. Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from​ the bag and discard the marinade. Thread lamb onto the spit and secure tightly.

  2. Place the spit on the grill 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 from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.

  4. Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.

Make the Herb Dressing

  1. Gather the ingredients.

  2. Place 1/4 cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well. 

  3. Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.

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