Grilled Leg of Lamb

Succulent, savory, and infused with Mediterranean-inspired flavors, this Grilled Leg of Lamb recipe is the perfect centerpiece for any special gathering or weekend barbecue. Marinated to perfection in a tantalizing mixture of olive oil, lemon juice, garlic, fresh rosemary, and thyme, this bone-in leg of lamb absorbs every ounce of bold flavor. A touch of cumin and paprika adds a smoky depth, while grilling over medium-high heat creates a beautifully caramelized crust. With tender, juicy meat that’s finished to your ideal level of doneness, this recipe delivers a restaurant-quality dish at home. Pair it with roasted vegetables or a vibrant salad for an unforgettable feast that’s as easy to prepare as it is impressive to serve. Perfect for holiday dinners, outdoor grilling, or when you're craving an elegant meal with minimal fuss!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

Ingredients

• 5 pounds bone-in leg of lamb
• 0.25 cup olive oil
• 2 tablespoons lemon juice
• 6 cloves garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Directions

Step 1

Trim any excess fat from the leg of lamb, but ensure to leave a thin layer for added flavor during grilling.

Step 2

In a small bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, cumin, paprika, salt, and pepper to create a marinade.

Step 3

Place the leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well-coated. Seal the bag or cover the dish, then refrigerate for at least 4 hours, preferably overnight, for the best flavor.

Step 4

Remove the lamb from the refrigerator about 30 minutes before grilling to bring it to room temperature. This ensures even cooking.

Step 5

Preheat the grill to medium-high heat, approximately 375-400°F (190-200°C). If using charcoal, prepare a two-zone fire with one side hotter than the other.

Step 6

Place the lamb on the grill, fat side down. Grill for 20 minutes, then flip and reduce the grill heat to medium (or move to the cooler side if using charcoal). Continue grilling for about 60-70 minutes, flipping occasionally, until the internal temperature reaches 130°F (54°C) for medium-rare or 145°F (63°C) for medium.

Step 7

Once cooked to your desired doneness, remove the lamb from the grill and tent it loosely with aluminum foil. Let it rest for 15 minutes to allow the juices to redistribute.

Step 8

Slice the lamb against the grain and serve warm with your favorite sides, such as roasted vegetables or a fresh salad.

Nutrition Facts

Serving size	2386.4 grams (2386.4g)

Amount per serving	% Daily Value*
Calories	7231

Total Fat 587.70g	753%
Saturated Fat 231.10g	1156%
Polyunsaturated Fat 5.30g
Cholesterol 1814mg	605%
Sodium 2824mg	123%
Total Carbohydrate 12.70g	5%
Dietary Fiber 2.80g	10%
Total Sugars 1.10g
Protein 469.50g	939%

Vitamin D 0IU	0%
Calcium 326mg	25%
Iron 40mg	223%
Potassium 6360mg	135%

*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.

Source of Calories

Fat: 73.3%

Protein: 26.0%

Carbs: 0.7%