Hi all, I’m finally back. Addison is doing well and we’re getting back into our normal routine. (thank goodness!) I’m catching up from my hiatus and I couldn’t resist sharing this recipe for grilled leg of lamb because in our household we use our Weber Grill year round, and so should you. We cook everything from hot dogs to pizza to vegetables to meat, whole roasts even. I have to say there nothing quite like meat cooked over an open flame. It just tastes better. Leg of lamb is a great roast for grilling. Have a look at this ledge grill review if you’re still on the hunt for the best outdoor grill. Cooked to a perfect Medium- Medium Rare it is perfect for slicing and eating. It makes great leftovers…might I recommend a lamb sandwich for lunch the next day?

This recipe uses a garlicky herbaceous marinade that infuses the meat with a ton of flavor. This roast is extremely versatile and can be served 12 months a year . I recommend serving it with seasonal vegetables; peas in the spring, salads in the summer, potatoes in fall, and root vegetables in winter. To make thing easy, cook your veggies along side the roast on the grill.

I have to highlight using an herb basting mop with this meat. The mop is easily made and makes the roast much more flavorful delivering the basting liquids and herbs throughout the cooking process.

Do you grill all year long? What is your favor food to grill?

Grilled Leg of Lamb

This grilled leg of lamb is rubbed with fresh herbs has amazing flavor and is juicy and tender.

Course Main

Cuisine American

Prep Time 20 minutes

Cook Time 20 minutes

Ingredients

1 boneless leg of lamb

Marinade

1/2 cup olive oil
1 lemon zested and juiced
1 sprig fresh rosemary
2 sprigs fresh thyme
2 sprigs tarragon
1/4 cup parsley
2 tablespoons of garlic powder
1 tablespoons salt
1 tablespoon pepper

Basting liquid

1/2 cup olive oil
1/4 cup of red wine vinegar
2 tablespoons of garlic powder
1 tablespoons salt
1 tablespoon pepper

Basting Brush

1 bunch of rosemary
1 bunch of thyme
1 bunch tarragon

Instructions

Combine the olive oil, lemon zest and juice, herbs, garlic powder, salt, and pepper in a large bowl. Add the lamb, cover in marinade and store in the refrigerator, covered, overnight or for up to 3 days.
Remove lamb from refrigerator and bring to room temperature. Prepare a charcoal grill until coals are hot coals or heat grates on gas grill and set temperature to 350 degrees. Grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Baste lamb every 15 minutes. For added flavor make a herb basting brush. Tie herb together and table to a wooden stick or the end of a wooden spoon.
Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Slice and serve.

Tip

If you have a smoke box on your grill, I recommend adding a few sprigs of rosemary, thyme and tarragon to it for additional flavor.