Recipes

Grilled Leg of Lamb

  • Servings: 12
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 boned leg of lamb (about 8 pounds)
  • 3 Tablespoons flavorful extra virgin olive oil
  • 1 Tablespoon minced fresh rosemary
  • 1 Tablespoon minced fresh thyme
  • 6 minced cloves of garlic
  • 1 Tablespoon salt
  • 2 teaspoons black pepper

Directions

1. Place lamb leg on a cutting board and trim fat from the exterior surface of the lamb.

2. Next, it is necessary to open the leg so that it lays flat on the cutting board. If the leg is already cut to do this, it is not necessary to do the following step. If the leg bone was removed without cutting the leg open, simply make a cut through the meat at the thinnest part of the leg so that the leg can be laid flat. Place the exterior part of the leg down on the cutting board. Make small slices into the thicker parts of the leg so that the leg eventually becomes about the same thickness. Make additional small slits throughout the meat on the inside portion of the leg. Cut the leg into 2 pieces to make the grilling easier.

3. Sprinkle the inside of the leg with garlic, rosemary, thyme and 2/3 of the salt and 2/3 of the pepper.

Massage the seasonings into all the small slits. Drizzle with 2 Tablespoons of the olive oil, massaging it into the meat. 4. Turn the leg over and season with remaining salt, pepper, and olive oil.

5. Cover and place the leg in the refrigerator for 4-12 hours to marinate.

6. One hour before grilling, remove the lamb from the refrigerator and let it warm up.

7. Place the lamb, exterior side down, on a hot grill. When it is browned, turn over and brown the other side. Continue cooking over moderate heat, turning the leg often to prevent it from burning. The lamb is done when it is tested with an instant read thermometer that registers an internal temperature of 135 degrees (which will yield a medium doneness).

8. Remove from the grill and let rest for 10 minutes before slicing. To serve, cut very thin slices.

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