The Best Bbq Leg of Lamb
Experience the ultimate fusion of smoky, savory, and herbaceous flavors with "The Best BBQ Leg of Lamb," a recipe designed to elevate your grilling game. Perfect for gatherings or special occasions, this dish features a succulent leg of lamb marinated in a fragrant blend of fresh rosemary, thyme, garlic, and smoked paprika, balanced with the brightness of lemon juice and an optional splash of red wine. Grilled to perfection over medium heat, this tender and juicy lamb boasts a crispy, caramelized exterior and a melt-in-your-mouth interior. With its straightforward preparation and impressive results, this recipe is a show-stopping centerpiece that pairs beautifully with roasted vegetables, creamy potatoes, or refreshing salads. Whether you opt for bone-in or boneless lamb, this BBQ masterpiece promises a crowd-pleasing feast with every savory slice.
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Recipe Information
Ingredients
- 4 pounds Leg of lamb (bone-in or boneless)
- 0.25 cups Olive oil
- 2 tablespoons Fresh rosemary, finely chopped
- 2 tablespoons Fresh thyme, finely chopped
- 4 units Garlic cloves, minced
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 cups Red wine (optional)
Instructions
Trim any excess fat from the leg of lamb, but leave a thin layer for flavor and moisture during cooking.
In a small bowl, whisk together the olive oil, rosemary, thyme, garlic, lemon juice, cumin, smoked paprika, salt, pepper, and optional red wine to create the marinade.
Place the lamb in a large resealable plastic bag or a shallow dish, and pour the marinade over it. Make sure the lamb is evenly coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, for maximum flavor.
Remove the lamb from the refrigerator 1 hour before cooking to bring it to room temperature.
Preheat the grill to medium heat, around 350°F (175°C). If you’re using a charcoal grill, prepare the coals for indirect cooking.
Place the lamb on the grill, fat side up, and cook for 15-20 minutes per pound. Turn the lamb occasionally to ensure even cooking, and baste with any remaining marinade during the first half of the cooking process.
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 135°F (57°C); for medium, aim for 145°F (63°C).
Once the lamb reaches your desired doneness, remove it from the grill, tent it with aluminum foil, and 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 with your favorite side dishes for an unforgettable meal.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 82.4 g | 165% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 57 mg | 4% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1171 mg | 25% | |
*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.
