This marvelous herb marinated Grilled Leg of Lamb cooks in about 40 minutes on the grill, freeing up the oven for the desserts and sides. And it is so moist and delicious even lamb haters enjoy it.
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 at 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.
Plus, my Dad did the grilling so it also split up the cooking duties.
Tips for Grilled Leg of Lamb
If possible, get your butcher to butterfly the lamb for you. Otherwise, study this video over at BBC Good Food.
The recipe calls for dried herbs, but use fresh if you have it. 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 and increase the flavor.
Oven Directions Instead of Grilling: 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 400 degrees to finish cooking for another 30-40 minutes (until it reaches an internal temperature of 145 degrees).
Grilled Leg of Lamb
- 3 ½ - 4 pounds leg of lamb, deboned and butterflied
- 2 tablespoons dried rosemary (or oregano or tarragon)
- 6 cloves garlic (minced)
- ½ cup olive oil
- ½ cup red wine vinegar or lemon juice
- 1 teaspoon salt
- ½ 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 zip to lock plastic bag with the lamb. Work with your hands a few minutes to make sure all of the lamb is coated in marinade.
- Refrigerate and allow to marinate overnight, turning at least once.
- When ready to cook, remove lamb from refrigerator while preheating the gas or charcoal grill.
- 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 140-145° for medium rare, 150° for medium).
- Remove from heat and place on a cutting board covered in foil. Let rest 20 minutes. Slice and serve immediately.
Until next time, happy eating.
Audrey, the herbs on this lamb sound delicious. I admit, I'm not the biggest fan of lamb, but I'll have to try it again. 🙂 Thanks for sharing on FTAF!
Marinating in fresh herbs and grilling makes all the difference!
Thank you for sharing at Recipe Sharing Party. Pinned and Yummed I am so glad you shared!
Thanks, Marilyn! I love the party!
Thanks, Marilyn! I love the party.