Grilled Leg Of Lamb Recipes

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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.

Preheat grill to high (450°F to 500°F). Season the lamb with salt and pepper; do not scrape off the garlic or rosemary. Place lamb on oiled grates; grill, uncovered, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium rare.

How to grill Leg of Lamb | Recipe

Lamb Leg Grilled with Rosemary, Garlic & Dijon Marinade 🔗

How to grill a leg of lamb over indirect heat for tender, juicy meat. Flavor it before you grill it with a thick and fragrant leg of lamb marinade with rosemary, garlic, lemon, Dijon mustard and olive oil. Tips on cutting a bone-in leg of lamb.

Prep: 10min

Total: 1h40min

Serving Size: 1

Nutrition Facts: calories 639 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 211 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 58 grams protein, Saturated Fat 16 grams saturated fat, servingSize 1, Sodium 928 milligrams sodium, Sugar 0 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 23 grams unsaturated fat

Ingredients:

  • 3.5 to 4 lbs lamb leg, bone-in (about 3/4 lb less if boneless)
  • 5-6 sprigs rosemary, more for garnish
  • 3-4 cloves garlic
  • 2 tbsp Dijon mustard
  • 3 tbsp extra virgin olive oil
  • 1 lemon, zest only
  • 2 tsp kosher salt, plus more for seasoning
  • 1 tsp pepper, plus more for seasoning

Instruction:

  1. Make the marinade for the lamb leg – very finely chop the rosemary leaves, mince the garlic and press onto it with the flat side of the knife, zest the lemon. Combine all three with the olive oil, Dijon mustard and salt and pepper. Mix well.
  2. Trim any excess fat from the leg of lamb, leaving a good fat cap on top. Score the fat cap in a diamond pattern until you just reach the meat. Apply the marinade paste all over the lamb, rub it in the scored parts. Place onto a plate, season with salt and pepper and cover*. Marinate refrigerated from 4 hours to overnight.
  3. Bring the leg of lamb to room temperature (about 30-40 minutes of the counter) and preheat a charcoal** grill to 325F. No need to scrape off the marinade paste – it will help form a flavorful crust.
  4. Place the leg of lamb directly onto the grill rack, over indirect heat, fat cap facing up. Turn it over/reposition it every 20 minutes or so to expose all surfaces to the indirect heat and the grill rack. Do so last for the side with the fat. Maintain a constant grill temperature and grill until a meat thermometer inserted in the thickest part registers 135 F for medium-rare. If you’d like a section of the lamb leg to be cooked medium (as seen in the pictures) grill the meatiest side of the leg until the temperature there is 140-145F. *** Allow the lamb to rest onto a board for 10-15 minutes before you carve it. You may loosely tent it with foil to keep it warm.

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).

Should you marinate leg of lamb?

When cooked properly, grilled lamb produces tender, delicate meat with a rich flavor that is not overpowering or “gamey.” Grilled lamb is absolutely delicious.

Is lamb good on the grill?

When cooked properly, grilled lamb produces tender, delicate meat with a rich flavor that is not overpowering or “gamey.” Grilled lamb is absolutely delicious.

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