(5- to 6-pound) leg of lamb, bone removed and butterflied
1
onion, thinly sliced
1/2
cup dry white wine
1/2
cup FILIPPO BERIO® Olive Oil
1/4
cup lemon juice
2
cloves garlic, thinly sliced
1
tablespoon dried oregano leaves
1
bay leaf
Salt and freshly ground black pepper
Cucumber Yogurt Dip (recipe follows)
Pita bread wedges
2
lemons, cut into wedges
Place lamb in large shallow glass dish. In medium bowl, combine onion, wine, olive oil, lemon juice, garlic, oregano and bay leaf. Pour marinade over lamb; turn to coat both sides. Cover; marinate in refrigerator 3 to 4 hours or overnight, turning occasionally. Remove lamb, reserving marinade.
Brush barbecue grid with olive oil. Grill lamb, on covered grill, over hot coals 20 minutes, basting occasionally with reserved marinade. Turn with tongs. Grill an additional 20 minutes or until desired doneness is reached. Transfer lamb to warm serving platter. Carve into thin slices; season to taste with salt and pepper. Serve with Cucumber Yogurt Dip, pita bread and lemon wedges.
Cucumber Yogurt Dip Makes about 2 cups
Ingredients
2
(8-ounce) containers plain yogurt, without gelatin
1
large cucumber, peeled
2
tablespoons FILIPPO BERIO® Olive Oil
1
tablespoon white vinegar
2
cloves garlic, minced
Salt and white pepper
Line large plastic colander or sieve with large piece of double thickness cheesecloth or large coffee filter. Place colander over deep bowl. Spoon yogurt into colander; cover with waxed paper. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt; place in medium bowl. Discard liquid. Cut cucumber into quarters; remove seeds. Finely chop cucumber; drain on paper towels. Stir cucumber, olive oil, vinegar and garlic into yogurt. Season to taste with salt and pepper. Cover; refrigerate at least 1 hour before serving.
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