Tender and juicy slices of leg of lamb are always a big hit. This dish tastes simply delicious, served with roasted potatoes or you can choose to serve it the Mediterranean way, with antipasti vegetables.
Make the marinade
For the marinade, add olive oil, lemon juice, garlic, oregano, salt, pepper and rosemary leaves into a blender and blend it.
Prepare the meat
Remove the fat and tendons from the leg of lamb. Cut the meat into slices about the width of a finger. Marinate the slices for at least 4 hours, but ideally overnight.
Grill the meat
Set The Otto Grill to the highest setting and preheat it for 3 minutes. Remove the meat from the marinade, scrape the excess marinade off and blot meat dry. Then salt both sides of it. Place the lamb on the grilling grate and sear it on Meat - O - Meter level #2 for a total of 4 minutes, while flipping it every minute.
Serve and enjoy
Remove the lamb from the grill and let it rest for 4 minutes. The result is a delicious medium cooked lamb. If you want to play it safe, you can use the meat thermometer to double-check. Aim for an internal temperature of 130 °F.