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All Recipes

Jamie Purviance

Leg of Lamb with Garlic and Rosemary

  • People

    Serves 6

  • Prep Time

    10 mins

  • Grilling Time

    1:45 h

Serves 6
Prep Time
10 mins
Grilling Time
1:45 h

the Ingredients

Legof Lamb
  • 5 pounds 1 each bone-in leg of lamb
  • 1 tablespoon vegetable oil
  • 1 head garlic
  • 1 fresh bunch rosemary
  • 2 carrots, cut into large chunks
  • 1 yellow onion, quartered
  • 5 cups beef or lamb stock
  • .660 cup dry red wine

Special Equipment

  • large disposable foil pan
  • instant-read thermometer


  • 01 Lightly coat the lamb with the oil. Using the tip of a small, sharp knife make shallow slits all over the surface of the lamb. Remove 4 cloves from the garlic head, peel them, thinly slice them lengthwise, and then push a slice into each slit. Pull off small sprigs from the rosemary bunch and push a sprig into each slits. Allow the roast to stand for 30 to 40 minutes before grilling.
  • 02 Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • 03 Sear the lamb over direct medium-high heat, with the lid closed, until nicely browned on all sides, 10 to 15 minutes, turning every few minutes.
  • 04 Meanwhile, scatter the carrot, onion, and the remaining unpeeled garlic cloves and rosemary in a large foil pan and pour in the wine and stock. When the lamb is ready, transfer it to the foil pan.
  • 05 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 06 Place the foil pan on the cooking grates over indirect medium heat and grill, with the lid closed, until an instant-read thermometer inserted into the thickest part of the leg away from bone registers 125°F (or your preferred doneness), about 1 1/2 hours for medium rare, turning once. Remove the lamb from the grill to a cutting board, tent with aluminum foil, and let rest at room temperature, indoors, for about 15 minutes before carving.
  • 07 While the lamb rests, make the pan juices. Pour the contents of the drip pan through a fine-mesh sieve held over a medium saucepan. Discard the contents of the sieve. The liquid should be rich, slightly thick, and have a great lamb flavor. Place the pan over indirect heat on the grill to keep warm, skimming off any fat from the surface before serving. If you prefer a more concentrated flavor, place the pan over direct heat on the grill and simmer until reduced as desired, skimming off any fat that rises to the surface.
  • 08 Carve the lamb and serve with the warm pan juices.