Agnello Marinato alla Griglia

Marinated Grilled Lamb

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

When we grill lamb we choose the whole leg because it has such a definite taste and texture. Only spring lamb is suitable for this method of cooking.


  • 1 leg of spring lamb, about 2.25 kg (5 lb) in weight, boned and butterflied
  • 5 garlic cloves, peeled and crushed
  • 2 tablespoons


Mix the crushed garlic, rosemary, and pepper in a bowl, and rub into the cut side of the meat. Place the meat in a shallow dish and pour over the lemon juice and olive oil. Turn the meat over a couple of times to make sure it is coated, then cover. Leave to marinate at room temperature overnight or for at least 4 hours, turning the meat occasionally.