For my husband J.'s 38th birthday bbq blow out, I made a marinated, butterflied leg of lamb (two of them, actually) that I grilled...until I started a small grease fire in our grill. Thankfully, the lamb was almost done and about 20 minutes in a 350º oven was enough to finish it to medium-rare perfection. Disaster averted.
The Greek theme of the party was the easiest ever. I marinated the lamb over night, drained the yogurt over night, had all the greek salad ingredients prepped mostly in advance. I purchased the vat o' hummus at Costco where they carry my favorite store-made brand, and when dinner was ready to be served, we fired the grill back up and warmed up some Trader Joe's flatbread.
a big ole Greek salad with kalamata olives and sheep's milk feta
It was fun party, so fun that I also ended up cooking a pile of spaghetti alla carbonara at 1:00 AM to help stave-off any potential hangovers (Trader Joe's carries Citterio diced pancetta which I buy 4-at-a-time and keep in freezer for such occassions)...It didnt quite work since I woke up "suffering from exhaustion" that only 4 Advils and an El Grullense chile verde burrito could cure.
Half way into the festivities, my five-year-old declared that it was, "The best party ever!" Happy Birthday, J.!
MARINATED GRILLED LEG OF LAMB FOR A PARTY
2 boneless, butterflied legs of lamb removed the netting and laid flat
8-10 sprigs of rosemary, leaves removed
1 whole head of garlic, peeled
4-6 sprigs fresh oregano, leaves removed
1 cup of red wine
1 cup of olive oil
salt and pepper to taste
Combine everything but the lamb in a food processor and whiz until a uniform paste is achieved. Shmear all over the lamb, working into all the cracks and crevices, and then refrigerate overnight. (You can place the lamb in large zip-loc bags.)
To grill: preheat grill to high for 15 minutes. Salt lamb again on both side with coarse sea salt. Reduce heat to med-high then grill the lamb approximately 15 minutes on each side, with cover closed, checking occassionally. Remove from grill, tent with foil for 10 minutes before carving and serving. Serves 12-15 people. Accompaniments: Greek salad, tzaziki, hummus, and flatbread.