Grilled Boneless Leg of Lamb
Grilled Boneless Leg of Lamb is tender, juicy, and full of Mediterranean-inspired flavor. Marinated with garlic, fresh herbs, lemon, and olive oil, then grilled until beautifully charred on the outside and perfectly cooked inside.
Ingredients
- 3-4 Lb. boneless leg of lamb, tied
- 4 gloves minced garlic
- 2 Tbsp. fresh rosemary finely chopped
- 2 Tbsp. fresh Italian parsley chopped
- 1/2 stick of softened butter
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl , mix together the softened butter, olive oil minced garlic, chopped rosemary , parsley, salt and pepper to taste
- pat the lamb dry with paper towels, Using a small paring knife make slits all over the surface of the lamb. If the lamb is netted make the slits in the openings of the netting.
- Fill the slits with the garlic butter, use your fingers to press some of the mixture deep into each slit. Rub the remaining mixture generously all over the outside of the lamb leg to fully coat it. Wrap in foil or plastic wrap and marinate for at least 1 hour or overnight.
- Bring the lamb to room temperature before grilling for more consistent cooking
- Preheat your gas grill to high heat. Place the lamb on the grill fat side down, and sear 3-4 minutes per side to develop a flavorful crust.
- Move the lamb to the cooler indirect side of the grill or lower the heat to medium low.
- Continue cooking turning occasionally, until the internal temperature reaches your desired doneness , usually 125- 130 for medium rare 12-15 minutes per pound for rare 18- 20 minutes for medium well done.
- It’s important to let the lamb rest for at least minutes before slicing to allow the juices to redistribute.