Grilled Leg of Lamb

Name: Grilled Leg of Lamb
Prep time: 30 min
Cook time: 90 min
Total time: 135 min
Yield: 8 servings
Cuisine: French
Ingredients: 2.5 kg leg of lamb (bone-in); 4 cloves garlic (minced); 2 tablespoons olive oil; 2 tablespoons fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground)

135 min 8 servings Medium

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Grilled Leg of Lamb

Savoury and perfectly seasoned grilled leg of lamb for any occasion.

Prep

30 min

Cook

90 min

Total

135 min

Servings

Difficulty

Medium

Grilled leg of lamb is a classic dish that brings an aromatic and savoury experience to your table. Perfect for gatherings and special occasions, this dish showcases the rich, tender flavours of lamb, enhanced by a simple yet effective marinade. Whether you are an experienced griller or a novice, this recipe will guide you through the steps to achieve a perfectly grilled leg of lamb, full of robust flavours and juicy tenderness. The key is in the marinade and the grill technique, which ensures a delicious crust and a moist interior.

Ingredients

Servings

For the lamb

Instructions

Prepare the marinade

In a small bowl, combine minced garlic, olive oil, rosemary, thyme, lemon juice, salt, and black pepper.

Pro tip: Use fresh herbs for the best flavour.

Marinate the lamb

Rub the marinade all over the leg of lamb. Cover and refrigerate for at least 4 hours, preferably overnight.

Pro tip: Marinating overnight deepens the flavours.

Prepare the grill

Preheat your grill to medium-high heat, about 200°C (400°F).

Pro tip: Ensure the grill grates are clean and oiled.

Grill the lamb

Place the lamb on the grill and cook for 90 minutes, turning occasionally, until it reaches an internal temperature of 63°C (145°F) for medium-rare.

Pro tip: Use a meat thermometer to check doneness.

Rest the lamb

Remove the lamb from the grill and let it rest on a cutting board for 15 minutes.

Pro tip: Resting allows the juices to redistribute.

Slice and serve

Slice the lamb against the grain and serve with your choice of sides.

Pro tip: Slicing against the grain makes the lamb more tender.

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Tips & Tricks

<ul><li>Ensure the lamb is at room temperature before grilling for even cooking.</li><li>Use a meat thermometer to check doneness.</li><li>Let the lamb rest before slicing to retain juices.</li><li>Marinate the lamb overnight for deeper flavour.</li></ul>

Serving Suggestions

Serve this grilled leg of lamb with a side of roasted vegetables or a fresh salad for a complete meal. Pair it with a bold red wine such as a Cabernet Sauvignon or a Syrah to complement the rich flavours of the lamb. Make ahead by marinating the lamb overnight and storing it in the fridge. Once cooked, leftovers can be stored in an airtight container in the fridge for up to 3 days, perfect for sandwiches or salads.