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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.

Grilled Leg of Lamb

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. 

Ingredients

  • 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

Instructions

  1. Remove bone and butterfly a fresh leg of lamb or have the butcher do it for you.
  2. 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.
  3. 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.