Recipes Ingredients Meat & Poultry Lamb Recipes Grilled Leg of Lamb with Preserved Lemons Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 This leg of lamb, redolent of garlic and oregano, can be marinated overnight and then given a quick turn on the grill while your dinner guests mingle. Ingredients 1 boneless leg of lamb (about 8 pounds), butterflied 20 garlic cloves, 15 minced and 5 halved Freshly ground pepper, to taste Coarse salt 1 cup extra-virgin olive oil ½ cup fresh lemon juice ½ cup chopped fresh oregano, plus sprigs for garnish 3 Classic Preserved Lemons (or substitute store bought), cut crosswise into ¼-inch-thick slices Directions Cut ten 1/2-inch-long, 1/2-inch-deep slits all over lamb. Insert a garlic clove half into each slit. Season lamb all over with pepper and 3 tablespoons salt. Combine oil, lemon juice, oregano, and minced garlic in a large, resealable plastic bag. Add lamb, and turn to coat. Seal bag, and place in a large bowl. Refrigerate overnight (or up to 2 days). Let lamb stand at room temperature for 1 hour. Season with salt and pepper. Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Grill lamb to desired doneness. (For medium-rare, grill until a meat thermometer inserted into thickest portion registers 130 degrees, about 15 minutes per side.) Transfer to a cutting board, and let rest, uncovered, for 15 minutes. Meanwhile, place lemon slices on grill. Cook over medium-high heat until caramelized and soft, about 10 minutes per side. Slice lamb. Garnish with oregano sprigs and lemon slices. Rate it Print