Boneless Lamb Loin Grilled with Greek Lemony Oil
Boneless lamb loin is treated to a simple marinade then grilled to tender and juicy perfection. After a brief rest, the meat is sliced and drizzled with brightly flavored Greek lemony oil sauce to lend it a fresh tasting richness.
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Servings: 6
Equipment
- charcoal or gas grill
- grill tongs
- small glass jar with lid to shake-mix the sauce
Ingredients
Grilled Lamb Loin
- 4 whole lamb loin pieces, boneless*
- 2 tablespoon olive oil
- 2 tbsp dried Greek oregano
- 1 tsp garlic powder or to taste
- kosher salt and black pepper to taste
Ladolemono (Greek Lemony Oil)
- 4 tablespoon olive oil extra virgin
- 4 tablespoon lemon juice** freshly squeezed
- 1 teaspoon dried Greek oregano
- pinch kosher salt (or to taste)
- pinch crushed blacked pepper (or to taste)
Instructions
Grilled Lamb Loin
- Mix the olive oil, dried oregano, salt and pepper to make a loose paste marinade and brush it over the patted dry lamb loins. Allow them to reach room temperature.
- Set up your grill for dual heat zone grilling. Have one zone large enough to accomodate the lamb loins over direct heat and one area (or several adjacent peripheral areas) sufficient to accomodate them to cook by indirect heat.
- Place the lamb loins over the direct heat zone of the grill and grill for about 2-3 minutes on the first side, then sear the narrow sides for about 45 seconds each and finally flip them on the second broad side for extra 2-3 minutes or until the internal temperatures reaches 135*** F.
- Move each lamb loin to the indirect heat zone for another minute or two and then place onto a board to rest. (Each lamb loin may arrive at the 135 F temperature individually, depending on its size).
- Allow to rest for 7-10 minutes (you can tent them loosely with foil) and then slice in thicker pieces (about ¾ inch). In the meantime make the lemony oil sauce.
Ladolemono (Greek Lemony Oil)
- In the small glass jar add the olive oil, lemon juice, dried oregano and salt and pepper. Close the lid. Shake vigorously for about 30-45 seconds until a bright yellow color develops and the sauce is homogenous. Drizzle over the sliced lamb loin meat and enjoy.
Notes
*The average boneless lamb loin is 8 to 10 ounces. Depending on how large yours are and the appetites of those you are serving, the designated 6 servings may vary up or down.
**Traditionally ladolemono is made with equal parts extra virgin olive oil and lemon juice. However, you may find it to be slightly acidic. Mix the sauce with 3 tablespoon lemon juice first, then taste it and if you feel that you would want it to be more acidic, add another tablespoon lemon juice and shake the jar to integrated it.
***Doneness Temperature Range
We recommend that you grill the lamb loins until they reach internal temperature of 135 F and move them to the periphery of the grill's heat source for an extra minute or so. Then transfer them to a board to rest them. The loin meat finishes around 150 F which straddles the boundary between the medium-rare and medium temperature ranges and is perfect for the tender cut.
If the seasonings in the ladolemono sauce begin to settle after prolonged sitting (in the case you made it early) simply shake again.
Nutrition
Serving: 6oz
