Grilled Marinated Leg of Lamb
Grilled leg of lamb: A step-by-step recipe to marinating with hand-ground herbs and spices and grilling to perfection over natural wood.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Dinner, Main Course
Cuisine: American
Keyword: grilled leg of lamb
Servings: 4
Calories: 565kcal
- 1 bone-in leg of lamb, about 7 lbs before trimming
- 6 cloves garlic
- 1 teaspoon coriander seeds
- 1 tablespoon kosher salt
- 2 teaspoons black peppercorns (tellicherry)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped rosemary
- 3 tablespoons olive oil
Start a wood or charcoal fire
Dry and trim leg of lamb
Cut a couple slits along the meat, about 3 inches long and ½ inch deep
Add all dry ingredients in a mortar and grind by hand
Add lemon juice and olive oil and stir
Pour the marinade in your hands and rub it evenly all over. Make sure you also push some into the slits.
Grill over indirect heat, turning every 15 minutes or so
If you like, add some apple, fig, or olive wood and create some smoke (see article)
When the meat thermometer reads 125-130°F (medium rare), remove from heat and rest, loosely covered, for about 20 minutes. Depending on the heat of your wood fire and the size of your leg of lamb, it can take anywhere from 60 minutes to 1 hour 20 minutes to reach this internal temperature.
Carve and serve.
Calories: 565kcal | Carbohydrates: 4g | Protein: 74g | Fat: 27g | Sodium: 1967mg | Potassium: 1094mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 47mg