This delicious grilled leg of lamb is packed with garlic and rosemary flavors, making it a perfect centerpiece for any gathering. Juicy, smoky, and easy to prepare, it’s a great option for a weekend feast or a special occasion. Marinate ahead for extra flavor, then grill to perfection for a tender, mouthwatering dish everyone will love!
Recipe Ingredients:
- 1 (4- to 5-pound) boneless leg of lamb, not butterflied
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, smashed and coarsely chopped
- 2 tablespoons minced fresh rosemary
- Kosher salt
- Freshly ground black pepper
How To Make Grilled Leg Of Lamb With Garlic And Rosemary?
- Prepare the Lamb: Spread the lamb flat on a work surface. Use a boning or paring knife to carefully separate the muscles and trim away any excess fat and gristle.
- Marinate the Lamb: In a large, shallow dish, mix the olive oil, garlic, and rosemary. Add the lamb, turning to coat it evenly. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 12 hours), turning occasionally. Let it sit at room temperature for 1 hour before grilling.
- Preheat the Grill: Set your grill to high heat (230–260°C / 450–500°F).
- Season and Grill: Sprinkle the lamb generously with salt and pepper, keeping the garlic and rosemary on. Place it on oiled grates and grill uncovered, turning often. Cook until an instant-read thermometer reads 52–54°C / 125–130°F for medium-rare. Cooking times vary: 8 minutes for a 170 g / 6 oz piece, up to 20 minutes for a 680 g / 1½ lb piece.
- Rest and Serve: Transfer each piece to a carving board as it finishes cooking. Loosely cover with foil and let it rest for 15 minutes. Slice thinly and serve.
Recipe Tips
- Marinate for Maximum Flavor : Let the lamb marinate for at least 2 hours, but for the best taste, overnight (12 hours) is ideal. This allows the garlic and rosemary to deeply infuse into the meat.
- Let the Lamb Reach Room Temperature : Before grilling, let the lamb sit out for 1 hour. Cold meat straight from the fridge cooks unevenly and can turn out tough.
- Use a Meat Thermometer : To get perfectly cooked lamb, use an instant-read thermometer. Aim for 52–54°C / 125–130°F for medium-rare. Overcooked lamb can become dry and chewy.
- Grill on High Heat First, Then Lower If Needed : A hot grill (230–260°C / 450–500°F) gives a nice sear and locks in juices. If needed, move to indirect heat to finish cooking without burning.
- Rest the Meat Before Slicing : After grilling, let the lamb rest for 15 minutes. This helps the juices stay inside, making the meat extra juicy and tender when sliced.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover grilled leg of lamb cool to room temperature. Then, wrap it tightly in foil or store it in an airtight container. Keep it in the refrigerator for up to 3 days.
- Freeze: Once cooled, wrap the lamb in plastic wrap and then place it in a freezer-safe bag or container. Freeze for up to 3 months.
- Reheat: Heat a pan over medium-low heat. Add a little oil or butter and warm the lamb slices for 2–3 minutes per side, just until heated through.
Nutrition Facts
- Calories: 362
- Total Fat: 20.8g
- Saturated Fat: 9.4g
- Cholesterol: 80mg
- Sodium: 260mg
- Potassium: 185mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 42g
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Grilled Leg Of Lamb With Garlic And Rosemary
Description
This delicious grilled leg of lamb is packed with garlic and rosemary flavors, making it a perfect centerpiece for any gathering. Juicy, smoky, and easy to prepare, it’s a great option for a weekend feast or a special occasion. Marinate ahead for extra flavor, then grill to perfection for a tender, mouthwatering dish everyone will love!
Ingredients
Instructions
- Prepare the Lamb: Spread the lamb flat on a work surface. Use a boning or paring knife to carefully separate the muscles and trim away any excess fat and gristle.
- Marinate the Lamb: In a large, shallow dish, mix the olive oil, garlic, and rosemary. Add the lamb, turning to coat it evenly. Cover with plastic wrap and refrigerate for at least 2 hours (or up to 12 hours), turning occasionally. Let it sit at room temperature for 1 hour before grilling.
- Preheat the Grill: Set your grill to high heat (230–260°C / 450–500°F).
- Season and Grill: Sprinkle the lamb generously with salt and pepper, keeping the garlic and rosemary on. Place it on oiled grates and grill uncovered, turning often. Cook until an instant-read thermometer reads 52–54°C / 125–130°F for medium-rare. Cooking times vary: 8 minutes for a 170 g / 6 oz piece, up to 20 minutes for a 680 g / 1½ lb piece.
- Rest and Serve: Transfer each piece to a carving board as it finishes cooking. Loosely cover with foil and let it rest for 15 minutes. Slice thinly and serve.
Notes
- Marinate for Maximum Flavor : Let the lamb marinate for at least 2 hours, but for the best taste, overnight (12 hours) is ideal. This allows the garlic and rosemary to deeply infuse into the meat.
- Let the Lamb Reach Room Temperature : Before grilling, let the lamb sit out for 1 hour. Cold meat straight from the fridge cooks unevenly and can turn out tough.
- Use a Meat Thermometer : To get perfectly cooked lamb, use an instant-read thermometer. Aim for 52–54°C / 125–130°F for medium-rare. Overcooked lamb can become dry and chewy.
- Grill on High Heat First, Then Lower If Needed : A hot grill (230–260°C / 450–500°F) gives a nice sear and locks in juices. If needed, move to indirect heat to finish cooking without burning.
- Rest the Meat Before Slicing : After grilling, let the lamb rest for 15 minutes. This helps the juices stay inside, making the meat extra juicy and tender when sliced.
Grilled Leg Of Lamb With Garlic And Rosemary