Do you enjoy leg of lamb but don’t like the time it takes to cook? Well, I have a marvelous herb marinated Grilled Leg of Lamb recipe for you that even lamb-haters enjoy.
My mother was never a big fan of lamb, but she carefully hid that fact from her grandmother-in-law and mother-in-law for years. Her hostesses never noticed she didn’t touch the lamb on Easter dinner. When my parents took over the Easter dinner hosting duties for the family, they came up with this Grilled Leg of Lamb recipe which she really enjoyed.
It is really a great idea. Besides being delicious, it frees up the oven for the side dishes and desserts. Plus, my Dad did the grilling so it also split up the cooking duties.
The recipe calls for dried herbs, but I am sure they used fresh rosemary more often than not. When we moved to that house it had a rosemary plant in front and they used it on EVERYTHING. To use fresh herbs in place of dried, use twice as much fresh as dried. And whether using fresh or dried, crushing the herbs a bit in your hands will help release the oils in the leaves hence increase the flavor.
In case you are not able to get your butcher to butterfly the leg of lamb for you, there are a plethora of videos online showing you how to do it. As with any grilling meat, you want it to be as flat and even as possible for optimal even cooking.
If it is still too cold on Passover or Easter to cook this outdoors on the grill, you can modify the method in the oven by cooking it for 10 minutes at 450 degrees, then reducing the heat to 325 degrees to finish cooking. Without the bone it will cook faster.A simple Grilled Leg of Lamb recipe for Passover or Easter Sunday. Cook the lamb on the grill and save the oven for the sides and dessert. #passoverrecipe #easterrecipe #grillingrecipe Click To Tweet
A simple Grilled Leg of Lamb recipe for Passover or Easter Sunday. Cook the lamb on the grill and save the oven for the sides and dessert.
- 3 1/2 - 4 pounds leg of lamb deboned and butterflied
- 2 tablespoons dried oregano rosemary or tarragon,
- 6 cloves garlic minced
- 1/2 cup olive oil
- 1/2 cup red wine vinegar or lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Remove bone and butterfly a fresh leg of lamb or have the butcher do it for you.
- Mix herbs, garlic, oil, vinegar or lemon juice, salt and pepper and place in heavy plastic bag large enough to hold the lamb. Put lamb in a zip to close bag and seal completely. Work with your hands to cover the lamb all around with marinade. Refrigerate and allow to marinate overnight, turning at least once.
- Grill over the flame for 5 minutes per side then over indirect heat. Turn and baste with marinade frequently, about 30 to 35 minutes until browned and done to your taste (an internal temperature of 125 to 130 ° for medium rare). Slice and serve hot.
Until next time, happy eating.