Grilled Leg of Lamb with Garlic and Rosemary
Experience the robust, smoky flavors of Mediterranean cuisine with this Grilled Leg of Lamb with Garlic and Rosemary recipe. Perfect for gatherings or special occasions, this dish features a bone-in leg of lamb marinated in a fragrant blend of minced garlic, fresh rosemary, olive oil, and a zing of lemon juice. The marinade infuses the lamb with bold, herbaceous flavors, complemented by a hint of spice from optional red pepper flakes. Grilled to perfection with a luscious crust and tender, juicy interior, this recipe ensures a show-stopping centerpiece. Ready in just over an hour of cook time and ideal for serving six, this dish pairs beautifully with roasted vegetables or a crisp salad. Whether you're hosting a summer barbecue or a festive dinner, this succulent grilled lamb will leave a lasting impression.
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Recipe Information
Ingredients
- 4 pounds Bone-in leg of lamb
- 6 Garlic cloves, minced
- 3 tablespoons Fresh rosemary, finely chopped
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 teaspoons Red pepper flakes (optional)
Instructions
Trim any excess fat from the lamb and pat it dry with paper towels.
In a small bowl, mix together the minced garlic, rosemary, olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using). This will form a marinade.
Rub the marinade all over the leg of lamb, ensuring it is evenly coated. Place the lamb in a large resealable plastic bag or a shallow dish, then cover 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 heat (about 350-375°F). If using a charcoal grill, arrange the coals to create both direct and indirect heat zones.
Place the lamb on the grill over direct heat and sear for about 4-5 minutes per side, or until a nice crust develops.
Move the lamb to indirect heat, close the lid, and grill for approximately 50-60 minutes, turning every 15 minutes and checking the internal temperature with a meat thermometer.
Cook until the internal temperature reaches 135°F for medium-rare, 145°F for medium, or 155°F for medium-well.
Once done, remove the lamb from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes.
Slice the lamb against the grain into thin slices and serve warm. Pair it with roasted vegetables, a fresh salad, or your favorite side dish.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 869 mg | 18% | |
*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.
