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Grilled Boneless Lamb Loin with Greek Lemony Oil Recipe

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4 from 13 reviews

This recipe features tender boneless lamb loin grilled to perfection and finished with a vibrant Greek lemony oil sauce, combining classic Mediterranean flavors of oregano, olive oil, and fresh lemon juice. Perfect for an impressive yet simple meal that serves six.

  • Total Time: 13 minutes
  • Yield: 6 servings

Ingredients

Lamb Marinade

  • 4 whole boneless lamb loins
  • 2 tbsp 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 Sauce)

  • 4 tbsp extra virgin olive oil
  • 4 tbsp freshly squeezed lemon juice
  • 1 tsp dried Greek oregano
  • Pinch kosher salt (or to taste)
  • Pinch crushed black pepper (or to taste)

Instructions

  1. Prepare the Lamb Marinade: Mix 2 tbsp olive oil, 2 tbsp dried oregano, garlic powder, kosher salt, and black pepper together to form a loose paste. Brush this marinade evenly over the patted dry boneless lamb loins. Let the lamb rest until it reaches room temperature to ensure even cooking.
  2. Set Up Grill for Dual Heat: Arrange your grill with two heat zones: a direct heat zone large enough to hold all the lamb loins, and an indirect heat zone for finishing the cooking. This setup allows for searing and gentle cooking phases.
  3. Grill the Lamb Loins: Place the lamb loins on the direct heat side. Grill the first broad side for 2-3 minutes until nicely seared. Next, sear the narrow sides for about 45 seconds each to develop a good crust.
  4. Cook the Second Side: Flip the lamb loins to the other broad side and grill for another 2-3 minutes, or until the internal temperature reaches 135°F (medium rare). Use a meat thermometer to check doneness accurately.
  5. Finish on Indirect Heat: Move the lamb loins to the indirect heat zone and cook for an additional 1-2 minutes to gently finish cooking without burning.
  6. Rest the Lamb: Transfer the lamb loins to a cutting board and rest them for 7-10 minutes, tented loosely with foil to retain moisture. Resting allows the juices to redistribute, resulting in tender meat.
  7. Slice the Lamb: After resting, slice the lamb loin into pieces about 3/4 inch thick, ready to serve.
  8. Prepare the Ladolemono Sauce: In a small glass jar, combine 4 tbsp extra virgin olive oil, 4 tbsp freshly squeezed lemon juice, 1 tsp dried oregano, a pinch of kosher salt, and crushed black pepper. Close the lid and shake vigorously for 30-45 seconds until the mixture is bright yellow and homogenous.
  9. Serve: Drizzle the lemony oil sauce generously over the sliced lamb loin and enjoy the fresh Mediterranean flavors.

Notes

  • Use a meat thermometer to ensure the lamb reaches the ideal internal temperature of 135°F (57°C) for medium-rare doneness.
  • Allowing the lamb to come to room temperature before grilling helps achieve even cooking.
  • Resting the meat after cooking is essential to retain juices and flavor.
  • For a stronger garlic flavor, you can add fresh minced garlic to the marinade instead of garlic powder.
  • This recipe works well with other cuts of lamb but adjust grilling times accordingly.
  • The ladolemono sauce can be prepared ahead and stored in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek
  • Diet: Halal

Find it online: https://dishiary.com/grilled-boneless-lamb-loin-with-greek-lemony-oil-recipe/