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Grilled Leg of Lamb

Chef: qgriffith

  • serves 6
  • cook time 35 minutes

Grilled leg of lamb butterlfyed and covered in a herb mixture.  Taste best if you let the lamb marinade over night.


  • 1 tablespoon - apple cider vinegar
  • 4 cloves - garlic
  • 2 tablespoons - kosher salt
  • 4 pounds - leg of lamb
  • 1 whole - lemon peel zested
  • 2 tablespoons - mint leaves
  • 3 tablespoons - olive oil
  • 3 tablespoons - rosemary
  • 1/2 whole - yellow onion


Prep Work
  • ¬†Butterfly the leg of lamb
  • Put onion, garlic, rosemary, mint, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine.
  • Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1 to 2 hours, best if you can do it over night


  • Remove lamb from refrigerator and let come to room temperature
  • Grill on the grill over indirect heat for 35 minutes or till it reaches an internal temperature of 135 degrees for rare.


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