Bonless leg of lamb

Discussion in 'Lamb' started by lautay, Sep 6, 2010.

  1. lautay

    lautay Newbie

    Trying out a greek marinade (that I REALLY like for souvlaki) on the smoked lamb.  1 cup olive oil, 1 fresh squeezed lemon, a LOT of garlic, a heaping Tbls of oregano, and some pepper.  That's it.  Measure to your taste (I go heavier on the garlic). Let sit a few hours or overnight.  Today I only had it in the marinade for a couple of hours because I forgot about it last night...

    I am using apple smoke, I'll let you know how it goes!  
     

Share This Page