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Grilled Rosemary Lemon Boneless Leg of Lamb

My dog was hoping he might get to be a taste tester when I pulled this beautiful rosemary lemon leg of lamb off the grill.

My dog was hoping he might get to be a taste tester when I pulled this beautiful rosemary lemon leg of lamb off the grill.

A lot of people only think of Lamb for those special occasions, primarily Easter. I’ve been on a Lamb Kick lately and I’ve discovered that Lamb is great year round- not just for special occasions. A boneless leg of lamb is perfect for having friends and family over as it will feed a crowd, and it also cooks relatively quickly on the grill- you can cook it in just under an hour! Rosemary and lamb are a match made in flavor heaven and this rosemary lemon marinade has minimal ingredients, with high impact flavor! The leftovers are great on a bun as sliders paired with a nice chutney or taziki sauce.

Ask your butcher to debone the lamb and butterfly it for you if you have trouble finding boneless leg of lamb in your neck of the woods. I’m a big fan of letting my butcher do the work for me!

Ingredients:

  • 1 boneless leg of lamb
  • 1 large bunch rosemary
  • 1/8 cup olive oil
  • juice of 2 lemons
  • Zest of 2 lemons
  • 1 large bunch rosemary
  • 2 teaspoon salt
  • 1 tbsp pepper

Directions:
Combine marinade ingredients in the food processor until uniform in consistency.

Next, slather the marinade on the lamb and let marinate for 30 minutes or more in the refrigerator.

The lamb on the direct side of the grill after I pulled the brick off.

The lamb on the direct side of the grill after I pulled the brick off.

Grilling Directions:
Prepare your grill for medium high heat at 350 degrees, and create direct and indirect zones.

Grill the leg of lamb on indirect heat for 45 minutes or until an internal read thermometer registers 135 degrees. Now, transfer the leg to the direct side and let it continue to cook for another 5 minutes on each side. Use a brick covered in foil to help flatten the meat on the grill which will also help the outside get crispy.

Once an internal read thermometer like the Thermapen reads 145 degrees, pull the leg off the grill and let it rest for 10 minutes under foil so the juices can redistribute.

Slice against the grain for a beautiful presentation. How do you like to prepare lamb? I look forward to hearing your ideas!

Note: I’m working with the American Lamb Board to develop Recipes- partnerships such as these help keep this blog going!

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3 Responses to Grilled Rosemary Lemon Boneless Leg of Lamb

  1. Kay Scott June 26, 2014 at 12:56 pm #

    What do you do if you don’t have a grill?

  2. Robyn June 27, 2014 at 9:10 am #

    Hi kay, you can do this in the oven at 350 degrees – roast until an internal read thermometer registers 140 degrees and then let rest for 10 minutes or more to get to 145.

    Best of luck!!

  3. Kay Scott June 27, 2014 at 9:47 am #

    Thanks for the reply. I’ll be looking forward to more receipts. Can’t wait to try the lamb! Kay Scott

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