Grilled Leg of Lamb with Hot Red Pepper Relish
Elevate your next cookout with this mouthwatering grilled leg of lamb paired with a vibrant hot red pepper relish. This hearty centerpiece combines perfectly charred, tender lamb infused with a bold marinade of garlic, lemon juice, fresh rosemary, cumin, and smoked paprika. The real star is the smoky, sweet, and tangy red pepper relish, made with roasted bell peppers, red chili flakes, parsley, and a touch of honey for balance. This recipe is perfect for gatherings, offering impressive flavors with minimal effort. Whether you’re hosting a backyard barbecue or a special dinner, this dish is sure to delight. Ready in under two hours with an overnight marinade, it serves a crowd and pairs beautifully with grilled vegetables or a fresh salad. Optimize your grilling game with this showstopping lamb recipe!
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Recipe Information
Ingredients
- 4 pounds boneless leg of lamb
- 6 tablespoons olive oil
- 5 units garlic cloves, minced
- 4 tablespoons lemon juice
- 2 tablespoons fresh rosemary, chopped
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 3 units large red bell peppers
- 1 teaspoon red chili flakes
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh parsley, chopped
- 1 teaspoon honey
Instructions
Trim any excess fat from the boneless leg of lamb and butterfly it if not already done. Lay it flat and set aside.
In a small bowl, whisk together 4 tablespoons of olive oil, minced garlic, lemon juice, fresh rosemary, ground cumin, smoked paprika, salt, and black pepper.
Rub the marinade all over the lamb, ensuring it is evenly coated. Place the lamb in a sealed plastic bag or a covered dish and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
Preheat your grill to medium-high heat (about 375°F to 400°F). While the grill is heating, prepare the hot red pepper relish.
Roast the red bell peppers directly over a gas burner or on the grill until the skins are charred and blackened. Turn the peppers frequently to ensure even charring.
Place the charred peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes. Then peel off the skins, remove the stems and seeds, and finely chop the pepper flesh.
In a mixing bowl, combine the chopped roasted peppers, remaining 2 tablespoons of olive oil, red chili flakes, red wine vinegar, fresh parsley, and honey. Mix well and season with salt to taste. Set aside the relish.
Once the grill is hot, grill the lamb fat-side down first for about 10-12 minutes. Flip the lamb and continue grilling, turning occasionally, for 30-35 minutes, or until an internal thermometer inserted into the thickest part of the meat reads 130°F for medium-rare.
Remove the lamb from the grill and tent it loosely with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thin slices. Serve warm with the prepared hot red pepper relish on the side.
Nutrition Facts
Calories |
4756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 109.7 g | 548% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6032 mg | 262% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 27.0 g | ||
| Protein | 417.6 g | 835% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 42.5 mg | 236% | |
| Potassium | 7427 mg | 158% | |
*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.
