Greek Grilled Leg of Lamb
Fire up your grill and transport your taste buds to the Mediterranean with this Greek Grilled Leg of Lamb, a show-stopping centerpiece perfect for gatherings. This recipe highlights a tender, bone-in leg of lamb that’s marinated overnight in a zesty blend of olive oil, lemon juice, garlic, fresh herbs like oregano and rosemary, and a touch of honey for balance. The marinade infuses the lamb with bold, aromatic flavors, while grilling creates a beautifully charred crust and juicy interior. With its smoky, herbaceous complexity, this dish pairs perfectly with classic Greek sides like creamy tzatziki, crispy pita bread, or a vibrant village salad. Whether you're hosting a summer barbecue or enjoying a special holiday feast, this recipe is a guaranteed crowd-pleaser that brings out the best in Mediterranean cuisine.
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Recipe Information
Ingredients
- 5 lbs Bone-in leg of lamb
- 0.5 cup Olive oil
- 0.25 cup Lemon juice
- 6 cloves Garlic cloves, minced
- 2 tbsp Fresh oregano, finely chopped
- 2 tbsp Fresh rosemary, finely chopped
- 1 tsp Dried thyme
- 2 tsp Salt
- 1 tsp Black pepper, freshly ground
- 2 tbsp Red wine vinegar
- 1 tbsp Honey
Instructions
Begin by preparing the marinade. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, chopped oregano, chopped rosemary, dried thyme, salt, black pepper, red wine vinegar, and honey until well combined.
Place the leg of lamb in a large resealable plastic bag or a deep dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
Refrigerate the lamb for at least 8 hours, or preferably overnight, to allow the flavors to seep into the meat. Turn the lamb occasionally to ensure even marination.
When ready to cook, preheat the grill to medium-high heat (around 375°F to 400°F). Allow the lamb to sit at room temperature for about 30 minutes before grilling.
Remove the lamb from the marinade and pat it dry with paper towels. Reserve the marinade for basting during cooking.
Place the lamb on the grill, fat side down, and sear for about 5 minutes on each side to get a nice char.
Reduce the grill's heat to medium or move the lamb to an indirect cooking area. Close the lid and cook for 20-25 minutes per side, basting occasionally with the reserved marinade. Use a meat thermometer to check the internal temperature: 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once the lamb has reached your desired level of doneness, remove it from the grill and tent it with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
Carve the lamb against the grain into thin slices and serve immediately. Pair it with tzatziki sauce, a fresh Greek salad, or warm pita bread for a complete meal.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 2.5 g | ||
| Protein | 58.8 g | 118% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 816 mg | 17% | |
*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.
