Grilled Leg of Lamb with Rosemary, Mint and Garlic
This Grilled Leg of Lamb with Rosemary, Mint, and Garlic is juicy, flavorful, and perfect for entertaining. Whether you use bone-in or boneless, it’s an easy yet impressive meal for your next family dinner or holiday gathering.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 to 8 pound bone-in leg of lamb
- 1/4 cup chopped fresh rosemary
- 1/4 cup chopped fresh mint
- 6 cloves garlic (peeled and chopped)
- 1 shallot (peeled and chopped)
- 1/4 cup extra virgin olive oil
- 1 tbsp kosher salt
- 1 tsp ground black pepper
- Zest from 1 large lemon
Instructions
- 1
With a sharp knife, slice deep slits all over leg of lamb.
- 2
In a bowl, combine remaining ingredients and make a paste.
- 3
Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits.
- 4
Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight.
- 5
Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature.
- 6
If you using a Big Steel Keg or Big Green Egg, add coals or wood charcoal and heat grill to 325ºF.
- 7
If using a gas grill, preheat grill with all burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium.
- 8
Place the lamb in the center of the grate and grill covered for until internal temperature reaches 140ºF, approximately 2 hours.
- 9
Remove lamb from grill, cover with foil and let rest for 10 minutes before carving.