ISO Grilled Leg of Lamb

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Assistant Cook
Jun 14, 2002
I am having company over this weekend and would like to do a leg of lamb on the barbeque. I have never done a whole leg before, only lamb chops. Any easy recipe suggestions out there would be much appreciated. I will be serving Greek Lemon roasted potatoes and a Greek salad along with the lamb.


Chef Extraordinaire
Feb 21, 2002
North Carolina
Grilled Leg Of Lamb

2 tablespoons red wine vinegar
1 tablespoon worcestershire sauce
2 teaspoons red pepper flakes
1 shallot -- minced
1 tablespoon chopped garlic
freshly ground black pepper -- to taste
2 teaspoons salt
1/4 cup olive oil
5 1/2 pound leg of lamb -- trimmed boned and butterflied

In a bowl, whisk together the red wine vinegar, Worcestershire sauce, red pepper flakes, shallot, garlic, pepper and salt. Whisk in the olive oil. Trim as much remaining fat as possible from lamb and in a shallow dish spread oil mixture over both sides of it.

Prepare grill or heat grill pan over medium heat. Bring lamb to room temperature and grill on an oiled rack set 5 to 6 inches over glowing coals 10 to 12 minutes on each side, or until meat thermometer registers 140 degrees, for medium rare meat. Alternatively, lamb can be grilled on a grill pan for about the same amount of time per side.

Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb thinly sliced across the grain.

Yield: 4 servings


Chef Extraordinaire
Feb 21, 2002
North Carolina

Grilled Leg of Lamb

1 leg of lamb (bone-in or boned)
olive oil
powdered rosemary

If the leg is bone-in, it's important to get the spit as close to
central as possible and then balance the spit as well as you can.
If the leg is boned, tie it up well, then spit it, and balance the

Prepare about 20 slivers of garlic (about 3/4 inch or 2 cm long).
Make about 20 very narrow holes in the lamb leg, with a narrow
knife and insert the garlic slivers, pushing them so they are right
under the skin. Oil the outside of the leg generously with olive
oil and sprinkle with powdered rosemary. Grill on the spit for
about an hour -- watch the internal temperature closely and don't
let the heat get too high. In my experience the meat cooks quicker
than you would expect.

If the lamb has been butterflied (i.e. boned and left open) it
looks like an untidy uneven steak. In this case, we often cut the
lamb into large (about 1 1/2 inch) cubes, and thread them on skewer,
then grill them, basting for the last part of the cooking with our
favourite barbecue. Again, don't overcook.Grilled Leg of Lamb

***Another ingredient I might add would be either some red wine and let it marinate or some soy sauce mixed with dijon mustard and spread on lamb.


Chef Extraordinaire
Feb 21, 2002
North Carolina
Oh dear! This one sounds good too!

1 boned and butterflied leg of lamb
1 & 1/3 cups olive oil
1/3 cup lemon juice
2 t salt
2 t black pepper
1/3 cup chopped parsley
2 t oregano
2 bay leaves, crumbled
2 cups thinly sliced onions
6 cloves garlic,sliced

Instructions for preparation:
Trim the fell and any loose clumps of fat off the lamb. Combine the olive oil, salt, pepper, parsley, oregano, bay leaves, onions and garlic in a bowl; mix and pour into heavy duty large ziplock bag with meat. Marinate at least 24 hours turning frequently. Remove from marinade and pat off excessive oil if cooking inside. If outside don't worry about it. Just throw directly on hot grill and stand back. Turn frequently and serve when still rare in center.
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