Name: Orange and oregano lamb
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 40.00 ml dried oregano leaves; 5 dried bay leaves, crushed; 19.20 gm sea salt; 2 tsp cracked black pepper; 27.30 gm olive oil; 1.5kg butterflied leg of lamb; 3 oranges; 375mls (1 1/2 cups) fresh orange juice; 60mls 014 cup) fresh lemon juice; Fresh oregano sprigs, for garnish

Orange and oregano lamb

0 Likes

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Grilled citrus lamb: a heavenly pairing for your barbecue.

Ingredients:

40.00 ml dried oregano leaves
5 dried bay leaves, crushed
2 tsp cracked black pepper
27.30 gm olive oil
1.5kg butterflied leg of lamb
3 oranges
375mls (1 1/2 cups) fresh orange juice
60mls 014 cup) fresh lemon juice
Fresh oregano sprigs, for garnish

Instructions:

Mix oregano, bay leaves, salt, pepper, and olive oil in a small bowl. Trim excess fat from the lamb and thread a long skewer through each side. Rub the oregano mixture onto the lamb, then place it in a large glass or ceramic dish.
Peel oranges using a vegetable peeler, removing the white pith. Cut the rind into thin strips or use a zester. Combine orange rind and juice with lemon juice, then pour over lamb. Marinate in the fridge overnight, occasionally turning the lamb. Remove from fridge 1 hour before barbecuing.
Preheat your barbecue grill or chargrill to medium-high heat. Grill the lamb, basting with marinade and flipping once, for 25-30 minutes until cooked to your preference. Rest for 10 minutes before slicing thinly against the grain. Garnish with fresh oregano before serving.

We use cookies

Similar Recipes

Slow roasted garlic and oregano lamb shoulder recipe

Greek Roast Lamb and Potatoes

Orange Couscous Salad

Easy Pork Chop Brine

Tacos al Pastor