How to Make Boneless Grilled Leg of Lamb - Episode 94

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup is lower on the glycemic index.

leg of lamb

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and pork shoulder is more affordable.

Season the boneless leg of lamb with salt and black pepper on both sides.

Make a marinade with extra virgin olive oil, lemon juice, fresh rosemary, and crushed garlic.

Place the lamb in a bag to ensure the marinade touches all surfaces.

Juice the lemon, catching the seeds if possible.

Add a couple of tablespoons of olive oil to the marinade and mix well.

Marinate the lamb in the fridge for 2 to 4 hours, or overnight if preferred.

Take the lamb out of the fridge 30 to 45 minutes before grilling to bring it to room temperature.

Preheat the grill to about 500°F.

Place the lamb fat side up on the grill and cook for about 5 to 6 minutes on the first side to get grill marks.

Flip the lamb and cook for about 4 to 5 minutes on the second side.

Check the internal temperature with a thermometer; it should be around 140°F when done.

Let the lamb rest for about 5 minutes before slicing it thinly for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens