Grilled Rosemary Lemon Leg of Lamb Recipe | Grill Girl Robyn Lindars

boneless leg of lamb

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Chicken thighs provide a leaner option and are more budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice can mimic the sweetness without alcohol.

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: thyme

Thyme is often less expensive and can provide a similar flavor profile.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil can be a more economical choice.

Set up the grill to 350°F with direct and indirect heat zones.

Combine the marinade ingredients (rosemary, olive oil, lemon juice, lemon zest, salt, and black pepper) in a food processor until uniform.

Slather the marinade on the boneless leg of lamb and let it marinate in the refrigerator for at least 30 minutes.

Coat the grill grates with canola or vegetable oil to prevent sticking.

Place the lamb on the grill over indirect heat and baste with leftover marinade from the pan to keep it moist.

Cook the lamb until it reaches an internal temperature of 140°F, which should take about 45 minutes to an hour.

Once the lamb reaches 140°F, move it to the direct heat side of the grill and cook for an additional 5 minutes on each side under a brick to crisp the outside.

Remove the lamb from the grill and let it rest for 10 minutes under foil before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens