This grilled leg of lamb, which has been marinated in red wine, fresh herbs, and garlic, will reward you with a delicious roast that is well worth the time and effort.
How to grill Leg of Lamb | Recipe
Grilled Leg of Lamb 🔗
Treat yourself to a delicious and decadent meal with this grilled leg of lamb. It's marinated in red wine, fresh herbs, and garlic to give you a delicious roast that is worth the time and effort.
Prep: 15min
Total: 525min
Serving Size: 1 serving
Nutrition Facts: calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 2 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving
Ingredients:
- 1 5-7 pound boneless leg of lamb (any ties or twine removed so the leg stays butterflied)
- ¼ cup olive oil
- ¼ cup red wine
- 6 cloves garlic (minced)
- 2 Tablespoons fresh rosemary (chopped)
- 2 Tablespoons fresh thyme (chopped)
- 2 Tablespoons balsamic vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
Instruction:
- Make the marinade. Assemble all marinade ingredients in a non-reactive glass or plastic bowl or marinating bag. Add in the butterflied leg of lamb and massage to thoroughly coat the lamb. Cover and refrigerate the lamb in the marinade for 8 hours.
- Preheat your grill for two-zone cooking. If using charcoal, bank the hot coals on one side of the grill and leave the other side as your cool zone. If using gas, turn on half of the burners to medium-high and leave the others off. If cooking on a pellet grill, preheat the grill to 275 degrees F (you’ll need to increase the heat later on).
- Grill. Remove your lamb from the marinade and place it on the indirect heat zone of your grill. Close the lid and allow the lamb to cook until you reach an internal temperature of 125 degrees F. This will likely take 30-45 minutes, with flipping your leg of lamb once during the cooking process.
- Sear. Once your lamb reaches the correct internal temperature, it’s time to turn up the heat and get some nice char and sear on the exterior. Move the lamb directly over the coals or high heat of your grill. If using a pellet grill, you can turn the heat up to high for this step, or sear in a cast iron skillet or under your broiler. You’ll need to sear the lamb for around 5 minutes per side. If you start having issues with flare ups, move the lamb back over to the indirect side until they die down. Sear until you’ve got a nice golden brown crust on all sides of the lamb leg.
- Rest, slice, and serve. Remove to your cutting board to rest. Rest your leg of lamb for at least 10 minutes before cutting into ½ inch thick slices and serving.
FAQ
How do you grill a leg of lamb?
Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 135°F to 140°F, which is for medium-rare to medium. Place lamb, fat-side up, in the center of the grill over the indirect heat. Grill covered for approximately 1 hour, rotating and basting every 15 minutes or so.
Do you grill leg of lamb fat side up or down?
If you don’t have time to marinate the lamb leg for several hours, make sure to season it well with kosher salt and black pepper, and for the best flavor, rub it with fresh garlic, spices, and dried herbs (see my lamb seasoning recipe below).
How do I cook lamb on a gas grill?
If you don’t have time to marinate the lamb leg for several hours, make sure to season it well with kosher salt and black pepper, and for the best flavor, rub it with fresh garlic, spices, and dried herbs (see my lamb seasoning recipe below).
Should you marinate leg of lamb?
If you don’t have time to marinate the lamb leg for several hours, make sure to season it well with kosher salt and black pepper, and for the best flavor, rub it with fresh garlic, spices, and dried herbs (see my lamb seasoning recipe below).