Garlic Rosemary Grilled Leg of Australian Lamb
Elevate your next gathering with this Garlic Rosemary Grilled Leg of Australian Lamb, a recipe that perfectly balances bold flavors with tender, succulent meat. Marinated in a savory blend of minced garlic, fresh rosemary, olive oil, and a splash of zesty lemon juice, the lamb is infused with earthy, aromatic goodness. Whether you’re working with a bone-in or boneless cut, the grilling technique adds a beautiful char while locking in juices, creating a truly mouthwatering centerpiece. Ready in just over an hour of cooking time, with a few hours of marinating for maximum flavor, this dish is perfect for hosting a weekend barbecue or a cozy family dinner. Serve it alongside roasted vegetables or a crisp salad for a hearty and elegant meal that showcases the premium quality of Australian lamb. Perfectly seasoned and grilled to your preferred doneness, this recipe is a true celebration of simple, timeless flavors.
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Recipe Information
Ingredients
- 1 piece (approx. 4-5 lbs) Australian leg of lamb (bone-in or boneless)
- 3 tablespoons Fresh rosemary, finely chopped
- 6 cloves Garlic cloves, minced
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Prepare the marinade by combining the chopped rosemary, minced garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using) in a small bowl.
Place the leg of lamb on a large cutting board. If the lamb is bone-in, score the fat in a crisscross pattern with a sharp knife. If the lamb is boneless, ensure the meat is evenly tied with kitchen twine to maintain its shape while cooking.
Rub the marinade generously over the entire leg of lamb, ensuring it gets into all crevices. Place the lamb in a large resealable plastic bag or wrap it tightly with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Remove the lamb from the refrigerator 45 minutes before grilling to bring it to room temperature.
Preheat the grill to medium-high heat (about 375-400°F). If using a charcoal grill, set up a two-zone fire with coals pushed to one side for indirect cooking.
Lightly oil the grill grates to prevent sticking. Place the lamb on the grill, fat side down, over direct heat. Sear for 5-7 minutes per side until golden brown.
Move the lamb to the cooler side of the grill (indirect heat) and close the lid. Cook for 45-60 minutes, turning occasionally, until the internal temperature reaches your desired doneness: 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Remove the lamb from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15 minutes to redistribute the juices.
Carve the lamb into slices and serve warm with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.9 g | 145% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 5043 mg | 219% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 0.8 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1635 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
