Grilled Leg of Lamb
A delicious and flavorful Grilled Leg of Lamb recipe that is simple and easy! Serve with a Mint Yogurt Sauce to complete the meal!
Ingredients
Garlic Rosemary Rub:
- 4 garlic cloves grated
- 2 tablespoons fresh rosemary minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon zest
Grilled Leg of Lamb:
- 3 garlic cloves cut into thin slices lengthwise
- 6 pound boneless leg of lamb
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Mint Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 2 tablespoons sour cream regular or dairy-free sour cream
- 3 teaspoons garlic minced
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest finely grated
- 1/2 teaspoon kosher salt more if desired
- 1/8 teaspoon ground black pepper
- 1/3 cup fresh mint leaves minced and loosely packed
Serving Options:
- quick pickled onions
- pita bread
- lemon wedges
- fresh mint leaves
Instructions
- Prep Garlic Rosemary Rub: whisk together Garlic Rosemary Rub ingredients in a small bowl.
- Prep Lamb: Cut 10-12 1-inch slits in the lamb and push a slice of garlic into each one. Rub all over with the Garlic Rosemary Rub. Let marinate at least 2 hours or overnight.
- Prep Mint Yogurt Sauce: combine Mint Yogurt Sauce ingredients in a medium bowl. Cover and place in the refrigerator for later.
- Room Temp + Prep Grill: Leave lamb out and allow it to come to room temperature before grilling (if you are only marinating your lamb for 2 hours you can simply leave it on the counter and let it come to room temp while it marinates). Season lamb with salt and pepper. Preheat grill to 350℉. and ensure the grill grates are clean.
- Grill Lamb: Place prepared lamb on the grill grates over indirect heat and close the lid (no need for a drip pan, there won't be many drippings). Keep grill temp between 325-350 degrees F. Let cook until the internal temperature of the lamb reaches 128 degrees F. for a medium-rare finish (use a meat thermometer).
- Rest: Remove from grill and let rest 10 minutes before slicing - the internal temp will continue to rise as it rests reaching between 130-135℉ at the time of slicing.
Notes
- Lamb Temps: medium-rare 130-135 degrees F.; medium 135-140 degrees F.; medium-well 140-145 degrees F.
- Cook Time: there are a lot variables that go into total grill time such as thickness of lamb, outdoor temp, wind, etc. That being said,15-20 minutes per pound is pretty usual, but track the internal temperature with an instant read thermometer or probe to be sure.
- Other serving options: serving it with some easy grilled asparagus and the best lemon orzo would also be delicious!
- Storage: leftover lamb can be kept in an airtight container in the fridge for up to 4 days.
- The USDA recommends serving lamb at an internal temp of 145 degrees F. Serve lamb below at your own risk.
Nutrition
Calories: 218kcal | Carbohydrates: 2g | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 93mg | Sodium: 384mg | Potassium: 449mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg
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