Leg Of Lamb On The Grill

How Do I Grill A Boneless Leg Of Lamb

How to grill Leg of Lamb | Recipe
  • Cut the lamb through the middle to butterfly the roast . This will allow the lamb leg to lie flat on the grill and reduce the cooking time.
  • Generously season both sides of the lamb with sea salt and black pepper.
  • Preheat the grill to its highest setting.
  • Place the seasoned split leg of lamb on the preheated clean grill. Sear the lamb for 5 minutes, then turn the lamb to get the crosshatch marks and let it grill for another 5 minutes before flipping it over.
  • Flip the lamb to the fat side and repeat the process from the first side. *This would be a good time to insert a meat thermometer into the lamb.
  • After 10 minutes on the fat side, turn off the heat under the lamb and use indirect heat to finish cooking the roast. *If you are using a gas grill this means having burners on either side of the roast on full heat, with the burner directly under the roast turned off. If you are using charcoal, that means having an area of the grill with no coals in one section.
  • Cover the grill and let the roast cook for an additional 10 20 minutes .

A meat thermometer inserted into the thickest part of the roast registers 130°F for medium-rare. If you prefer a more well-done roast, 140°F will be medium and 155°F well done. The temperature of the roast will increase 5-7 degrees after removing it from the grill.

Grilled Leg Of Lamb Recipe Highlights

Youll LOVE this butterflied grilled leg of lamb because its

  • EASIER THAN IT SEEMS. Theres no need to feel intimidated about grilling a butterflied leg of lamb! Everything comes together easily after a simple marinade & quick grill its much simpler than it sounds!
  • MEDITERRANEAN-INSPIRED GOODNESS. A quick marinade made with lemons, garlic, rosemary, & oregano infuses the grilled leg of lamb with bold Mediterranean-inspired flavor. Its simple, but yields SO much flavor!
  • SMOKY & SUCCULENT. Rich lamb stays juicy & tender as it cooks, while the grill adds a touch of smokiness & irresistible char. Its the best!

A must-try for your summer grilling bucket list! Read on to learn more about how to make Butterflied Grilled Leg of Lamb with Lemon, Garlic, & Rosemary, or jump straight to the recipe& get grilling!

How To Grill A Leg Of Lamb

After applying the marinade all over the lam leg, season it well with salt and pepper. The extra salt will help more of the flavors of the marinade diffuse into to meat. For best results cover with a large bowl instead of plastic wrap.

Bring to room temperature. Allow at least thirty minutes for the lamb to warm up before you begin grilling it it will cook more uniformly.

Heat the grill. Use charcoal if possible, the flavor will be so much better. Be sure the coals are hot and white before you begin. If using a gas grill only light the burners on one side to create indirect heat zone next to it.

Place directly on grill rack/indirect heat.Whereas a lamb shoulder has a lot more fat and collagen that is rendered during grilling generally you dont need to catch the drippings from a leg of lamb which is much leaner. Let the flavorful melted fat vaporize as it hits the embers and impart flavor on the meat. You also do not need to fear a grease fire since you are slowly grilling the lamb leg away from direct heat.

Grill.Maintain a temperature of about 300-325 F and occasionally reposition the lamb leg onto the bottom part and also onto the fat covered side, after most of the fat has rendered.

TIP: We also like to throw a garlic head and a halved lemon or two on the grill to serve with the lamb. The garlic can go in at the beginning, let it roast slowly, away from the direct heat the lemon halves do not need long char them face down.

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Serving Suggestions For Grilled Lamb Make It A Mezze Night

A gorgeous grilled boneless leg of lamb begs to be shared! I love serving this recipe at a summer dinner party or as a Sunday supper with family & friends. Everyone LOVES it!

My favorite way to serve a grilled leg of lamb is alongside an epic mezze board. Its impressive yet totally inviting such a fun way to eat grilled leg of lamb in the summer! Some mezze platter inspiration to get you started

  • Dips & spreadsHummus, babaganoush, toum, or even tahinisauce are all perfect for slathering over a slice of grilled lamb. Prep them at home for an extra-special spread or go the low-effort route & grab your favorites from the store delicious either way!
  • Pickly goodness like olives, peppers, or quick pickled red onions adds bright tanginess such a nice balance to the richness of lamb!
  • Pita bread While you can definitely buy pita bread at the store, I swear by this easy homemade pita recipe. Its such a fun & delicious baking project, & you really cant beat warm, fresh pita bread! Stuff the sliced lamb in the pita pocket for the perfect bite.

For a classic summertime dinner, carve your grilled boneless leg of lamb & serve it with a few simple sides. Some side dish inspiration to get you started

  • Inactive Marinating Time:12 hours
  • Cook Time:20 minutes
  • Category:Main Dish, Lamb Recipes
  • Method:Grilling & Smoking

A Quick Guide To Leg Of Lamb Doneness & Temperature

Marinated BBQ Boneless Leg Of Lamb

Leg of lamb is a relatively irregular cut in terms of its shape & thickness, which makes gauging cook time a little tricky. At the end of the day, there are a lot of variables at play! Rather than aiming for a certain total cook time, actively monitor doneness by temping with an instant-read thermometer often.

Heres a quick guide to reference when deciding how long to grill lamb:

  • Rare : Cook to an internal temperature of 105-110 degrees F. The lambs carry-over heat will cause the internal temperature to rise to a final internal temperature of 120 degrees F.
  • Medium-rare : Cook to an internal temperature of 115-120 degrees F. The lambs carry-over heat will cause the internal temperature to rise to a final internal temperature of 130 degrees F.
  • Medium : Cook to an internal temperature of 125-130 degrees F. The lambs carry-over heat will cause the internal temperature to rise to a final internal temperature of 140 degrees F.
  • Medium-well : Cook to an internal temperature of 140-145 degrees F. The lambs carry-over heat will cause the internal temperature to rise to a final internal temperature of 150 degrees F.
  • Well-done : Cook to an internal temperature of 150-155 degrees F. The lambs carry-over heat will cause the internal temperature to rise to a final internal temperature of 160 degrees F.

*More Grilling Tips & Tricks

Grilling doesnt have to be complicated or intimidating, well show you how!

Lets make this your best grilling season yet!

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Grilled Boneless Leg Of Lamb With Chimichurri Sauce

Published: · Modified: Jun 22, 2022 by Chef Dennis Littley · ·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

My Grilled Boneless Leg of Lamb will be the hit of your next grilling event. Your family and friends will be amazed at how delicious, moist and tender this succulent leg of lamb is. Add an authentic chimichurri sauce to the grilled leg of lamb and youll take deliciousness to a new level!

Of course, no one needs to know how easy it is to grill a boneless leg of lamb on the grill or how easy it was to make the chimichurri sauce.

This leg of lamb recipe is perfect for special occasions, family get-togethers or just to treat yourself to an amazingly delicious dish.

I like my meats a little medium-rare to medium. They stay juicier which adds more flavor and tenderness to the meat. If you got well-done meat eaters in your household, the ends of this delicious leg of lamb will be perfect.

*Use a meat thermometer to make sure its done the way you like it.

Watercress Salad With Lime Dressing:

  • 1 bunch watercress, trimmed and coarsely chopped
  • 4 sprigs fresh mint, chopped, 2 tablespoons
  • A handful of flat-leaf parsley, chopped
  • 1 heart of romaine, coarsely chopped
  • 1 ripe lime, juiced
  • 3 tablespoons extra-virgin olive oil, eyeball it
  • Coarse salt and pepper
  • Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.
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    What To Serve With Grilled Lamb

    Some people take offense at the very idea of using mint jelly with lamb. I wouldn’t have lamb without it. Homemade mint jelly is fantastic with lamb. And if we’re out, I’ve been known to chop up some fresh mint leaves just to go with the lamb. So, to each her own when it comes to the jelly.

    For side dishes, try braised leeks, a fresh arugula salad, or grilled asparagus.

    How To Grill Leg Of Lamb

    Roasted Leg of Lamb Recipe | Traeger Grills

    Grilling lamb isnt the same as roasting it in the oven, so lets walk through the steps of cooking this wonderful cut of meat on the grill.

  • Prep the meat. As an optional step, use a meat mallet to even the thickness of the meat.
  • Marinate the lamb in a zip-top bag or non-reactive glass or plastic bowl in the fridge for 8 hours prior to cooking. This will help to tenderize the meat, decrease some of the gaminess, and infuse it with flavor.
  • Grill over indirect heat. With your grill preheated for two-zone cooking to 275 degrees F, remove the meat from the marinade and place it over the indirect heat. Close the lid, and grill until the meat reaches 125 degrees F . Flip once about halfway through cooking.
  • Add some char. Move the lamb over to the direct heat side of your grill. You can also kick up the heat if using a pellet grill or sear the meat in a cast-iron skillet. Sear the lamb for 5 minutes per side.
  • Rest. Remove the meat from the grill to a large cutting board. Rest for 10 minutes while you finish preparing dinner.
  • Slice and serve. Slice the meat into 1/2 inch thick slices and serve with extra rosemary or thyme as a garnish.
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    Benefits Of Grilling A Butterflied Leg Of Lamb

    While it’s totally possible to cook a bone-in leg of lamb on the grill, it can take a while, and there is less surface area for the marinade to come into contact with. I prefer to go boneless and butterflied because of how quickly it cooks and how much flavor you can get on the outside, with all that extra surface area.

    Grill Roasted Leg Of Lamb

    Grill roasted leg of lamb is a great way to bring summer flavours to a wintery cut of meat. The Greeks know this. They have since about the beginning of time.

    Whole lamb on a spit over a fire is a Greek party classic. This is just as good just on a smaller scale. Smoke kissed lamb seasoned simply with garlic and rosemary with a lemon jus. Hard to beat. Grill roasted lamb.

    There are a few things to consider here. Bone-in leg of lamb is impossible to cook evenly. Just look at a leg of lamb critically some time.

    Its huge at one end and tiny at the other. Makes cooking a turkey seem like a cakewalk. Use boneless leg of lamb and its way easier to get evenly cooked grill roasted lamb.

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    Grilled Leg Of Lamb With Tzatziki Sauce

    Embrace holiday tradition while adding a twist with slow-grilling a bone-in leg of lamb to tender, juicy perfection on a Signature Series Amplifire Gas Grill. Prepare the lamb with tons of fresh herbs and garlic, as well as a sweet and tangy combination of citrus. This marinade bursts with rosemary, mint, lemon/orange zest and juice, garlic for days, a splash of white wine, extra-virgin olive oil, a bit of brown sugar, a hint of cumin and plenty of salt and pepper.

    • 5-6 pounds, bone-in leg of lamb, frenched and trimmed
    • 1 stick unsalted butter, melted

    What Ingredients Do I Need To Make Grilled Leg Of Lamb With Chimichurri Sauce

    Grilled leg of lamb with roasted vegetables

    Lets start by gathering the ingredients we need to make Grilled Leg of Lamb. In Chef Speak this is called the Mise en Place which translates to Everything in its Place.

    Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

    Feel free to add your favorite herbs or seasonings to the lamb. Fresh rosemary and thyme would make delicious additions.

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    How To Grill Boneless Leg Of Lamb

    Step-by-step for how to prep, season and grill a leg of lamb.

  • Prep the Butterflied Lamb Leg: Trim off excess fat, silver skin and any loose pieces that could burn on the grill. Score the fat cap into a crosshatch pattern, which will help it get crispy and also allow the marinade to penetrate into the meat. Pound the leg with a meat pounder to even out any thick portions so it cooks evenly on the grill.
  • 2. Make the marinade by combining all the marinade ingredients in a food processor or hand blender or by using a mortar and pestle. You can make it into a paste, but it’s totally fine if there is still a lot of texture.

    3. Season all sides very liberally with kosher salt and then apply the marinade. Cover and refrigerate for at least 12 hours and preferably 24 hours to allow the salt and marinade to work their magic.

    4. Remove the lamb from the refrigerator to temper for about 30 minutes while you prep the grill.

    5. Set up the grill for two-zone cooking and preheat to around 400° F. For a charcoal grill, add the coals to one side and for a gas grill light only half of the burners.

    6. Sear the lamb leg on the hot side of the grill for about 4 minutes per side to develop a nice crust.

    Tip: To help avoid flare-ups, sear with the lid closed. If you do get flare-ups, move the lamb to the cooler side of the grill.

    Doneness

    8. Remove the leg from the grill to rest for 15 to 20 minutes.

    9. Slice against the grain only as much as needed for serving to keep it juicy.

    Selecting The Leg Of Lamb

    You can purchase a leg of lamb either boneless or bone-in. A boneless leg is sold either butterflied or rolled and tied. The butterflied leg is great for grilling without a rotisserie. This cut has a consistent thickness and will cook more evenly. Whether bone-in or rolled and tied, use a rotisserie to grill the leg of lamb to get the necessary evenness and also helps to avoid drying out the meat.

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    Tips For Best Bbq Lamb

    • for 2-4 hours in a covered container or even a large freezer bag. You could marinate the lamb overnight if you wish. Remove the lamb from the marinade before grilling and discard any leftovers.
    • Bring the meat back to room temperature for at least 30 minutes before grilling. Meat thats cold from the fridge will take longer to cook.
    • Use a meat thermometer or digital thermometer for best results. Test the thickest part of the meat. Get a Thermapen for a 20% discount using code SGBAKES-20.
    • Rest your lamb before carving: this is non-negotiable! Always allow meat to rest before slicing. Transfer to a platter and tent with aluminium foil.
    • Make sure your barbecue is HOT before cooking but not too hot! Wait until the coals have turned ashy before cooking and any flames have died down.
    • Keep a spray bottle of water handy in case of flare ups which happen when fat drips into the coals.

    Grilled Leg Of Lamb Marinade

    How To Grill Leg of Lamb

    This leg of lamb marinade is the perfect lemony-herby marinade with plenty of garlic to balance out the mild flavor in the lamb. Heres what youll need to make this marinade:

    Combine all ingredients in a gallon-sized zip-top bag. Add the leg of lamb to the marinade and massage to coat it evenly. Place the marinade in the fridge and marinate the lamb for around 8 hours.

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    How Long To Grill Leg Of Lamb

    It takes approximately 30-45 minutes to grill a leg of lamb with the grill preheated to 275 degrees F. Following this initial cook, follow up with a 5-minute sear per side of meat to give it a nice char on the exterior. The total cook time from start to finish will be between 40-55 minutes total.

    Make sure you are using this time as a guideline only, and cook the meat until it reaches the correct internal temperature. Leg of lamb should be cooked to an internal temperature of 145 degrees F .

    Grilling Times And Temperatures For Lamb

    The best way to determine whether your lamb is cooked to perfection is to rely on a digital thermometer. That way you can avoid overcooked dry meat and grill with confidence.

    The grilling times for boneless leg of lamb over indirect heat can vary from 20-30 minutes for a small piece of 900g /2 pounds to 35-45 minutes for a larger joint of 2.5kg / 6 pounds. The thickness of the joint will also play a part, try to find a piece thats flat and even.

    The best way to serve lamb is rare or medium rare. Aim for the following internal temperatures depending on how you like it cooked: 62°C/ 145°F , 71°C/160°F , or 76°C/170 °F .

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