Grilled Leg of Lamb with Garlic and Herb Lemon Marinade
Elevate your next outdoor gathering with this flavorful Grilled Leg of Lamb with Garlic and Herb Lemon Marinade. This show-stopping recipe features a tender, boneless leg of lamb infused with a vibrant blend of fresh rosemary, thyme, parsley, and zesty lemon, enhanced by the bold flavors of garlic, Dijon mustard, and a touch of red pepper flakes for subtle heat. Marinated to perfection and grilled to a succulent medium-rare, this centerpiece dish offers a delightful balance of smoky char and herbaceous brightness. Ideal for summer barbecues or special occasions, this recipe pairs beautifully with roasted potatoes or grilled seasonal vegetables. Simple yet impressive, it's a must-try for lovers of Mediterranean-inspired cuisine.
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Recipe Information
Ingredients
- 4 pounds Boneless leg of lamb
- 6 Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped
- 2 teaspoons Lemon zest
- 0.25 cups Fresh lemon juice
- 0.5 cups Extra-virgin olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Dijon mustard
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Trim excess fat from the leg of lamb and butterfly it by making cuts to flatten it out into an even thickness. Set aside.
In a large mixing bowl, combine minced garlic, rosemary, thyme, parsley, lemon zest, lemon juice, olive oil, salt, black pepper, Dijon mustard, and red pepper flakes (if using). Stir well to create the marinade.
Place the lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring all sides are generously coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for best results.
Remove the lamb from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.
Preheat your grill to medium-high heat (approximately 400°F). Lightly oil the grill grates to prevent sticking.
Place the lamb on the grill, laying it flat with the skin side down. Grill for 10-12 minutes, then flip and continue grilling on the other side for another 10-12 minutes for medium-rare (internal temperature of 135°F). Adjust cooking time to your desired doneness level.
Once cooked, transfer the lamb to a cutting board and cover loosely with aluminum foil. Let it rest for 10-15 minutes to retain juices.
Slice the lamb across the grain into thin slices and serve warm with your favorite sides, such as roasted potatoes or grilled vegetables.
Nutrition Facts
Calories |
4908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.2 g | 452% | |
| Saturated Fat | 112.7 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6691 mg | 291% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 410.2 g | 820% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 6246 mg | 133% | |
*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.
