Grilled Leg of Lamb with Rosemary, Mint and Garlic

Side view of a grilled leg of lamb on a wood cutting board with fresh herbs next to it

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.

Course Main Course

Cuisine Mediterranean

Keyword grilled leg of lamb

Prep Time 20

Cook Time 2

Additional Time 12

Total Time 14 20

Servings

Calories 304kcal

Author Laura Bashar | Family Spice

Ingredients

7 to 8 pound bone-in leg of lamb
¼ cup chopped fresh rosemary
¼ cup chopped fresh mint
6 cloves garlic peeled and chopped
1 shallot peeled and chopped
¼ cup extra virgin olive oil
1 tablespoon kosher salt
1 teaspoon ground black pepper
Zest from 1 large lemon

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Instructions

With a sharp knife, slice deep slits all over leg of lamb.
In a bowl, combine remaining ingredients and make a paste.
Place the leg of lamb on a large baking sheet and rub herb mixture all over and stuff into the slits.
Cover entire lego of lamb with plastic wrap and let marinate in the refrigerator for 4 hours or up to overnight.
Remove leg of lamb 2 hours before cooking to allow meat to come to room temperature.
If you using a Big Steel Keg or Big Green Egg, add coals or wood charcoal and heat grill to 325ºF.
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.
Place the lamb in the center of the grate and grill covered for until internal temperature reaches 140ºF, approximately 2 hours.
Remove lamb from grill, cover with foil and let rest for 10 minutes before carving.

Notes

Oven instructions:

Prepare lamb the same way. Sometimes you can find the lamb with the bone in but with the exposed bone cut off. This helps the lamb fit in your oven.
Place lamb fat side down on a roasting pan and broil for 5 minutes until the the lamb surface looks seared and browned. Turn the roast over and place under the broiler again until other side is seared, about 5 minutes more.
Set oven temperature to 325°F and roast in a roasting pan until internal temperature reaches 135ºF. This can take up to 2 hours. Let roast rest for 10 minutes before carving.

TO STORE: Store any leftover lamb in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

TO REHEAT: Like steak, I prefer to reheat leftovers NOT in the microwave, but sauté in a hot pan with olive oil or butter.

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