Grilling A Leg Of Lamb

Grilling A Leg Of Lamb

Grilled lamb is a meal I come back to again and again. Whether it is chops, a rack or a leg, I enjoy lamb not just on special occasions, but any occasion. While it may sound daunting, lamb is also very easy to grill, especially the leg. If you can grill a beef roast, you can grill a leg of lamb. You’re halfway there.

Bone-in or boneless, a leg of lamb is a wonderfully rich piece of meat that makes not only an awesome dinner centerpiece, but stellar lamb tacos the next day! Thinking of grilling a leg of lamb? Here are some tips:

First off, don’t just think about it, do it. As I mentioned, lamb is easy to grill, give it a shot.

Temperature is key. Lamb is a meat that really shines when it is cooked to medium rare, around 130-135 F. In order to avoid over cooking, use a grill thermometer with a remote probe. This keeps the grill lid down while still maintaining an ever critical eye over the grilling process. Keep the grill at medium heat, around 350-450 degrees. 

Bone-in or boneless. I love to grill bone-in meat. There is just something visually appealing to me when I take a leg of lamb off the grill with the bone protruding from the meat. It’s an epic sight and looks great on the dinner table. Of course, while the bone looks cool, it makes carving a little more difficult. If you want to go from grill to table to plate in seconds, boneless is the way to go.


Flavor. While marinades are great, I love a rich, fresh herb rub on my lamb. When it comes to seasoning, your imagination, or the ingredients in your herb garden, are your only limitations.

I love to use a thick garlic and salt paste accentuated with fresh rosemary and mint. I always go heavy on the rub, as, on a large lamb, the crust is only a small part of the bite. I want the flavor to carry through.

Make a leg of lamb the center of your next feast. You will not be disappointed.

What are your thoughts? (6)

03.22.17

Thomas M

I'm looking forward to doing my first one. You didn't mention anything about the process. It looks like from the pictures, that you are using indirect grilling. Also, I see a drip pan in one of the pictures. Finally, can you give an approximate grilling time (I know you are cooking to temperature, but it helps to have a general idea). Thank you!

03.22.17

Mike Lang

Hi Thomas -

I'm glad to hear! Yes, the lamb is grilled indirect. You can either stay indirect the whole cook, or first sear the outside over direct heat and then move to indirect to finish. Figure 30-45 minutes to get you in the ballpark. Good luck!

Mike

03.20.17

Tony C

I was brought up in Australia and a leg of lamb was the Sunday family meal. I agree that slivers of garlic and sprigs of rosemary really make it work. A nice gravy complements it too. My favorite cut was from the shank, which you don't get when boneless.

03.19.17

Mike Lang

Hi Tony -

Wow, I can see why! Lamb is pretty incredible to grill and a gravy is a perfect inclusion!

Cheers!
Mike

03.19.17

Paul D

You state that temp is critical, but you don't say what temp the grill should be set at!

03.19.17

Mike Lang

Hi Paul! Thanks for pointing out that oversight. We recommend grilling lamb at medium heat, about 350-450 degrees. We hope this helps!

03.19.17

Marlys R

Always Easter dinner at our house!

03.19.17

Mike Lang

Hi Marlys! That's great to hear!

Grill on!
Mike

03.19.17

Don G

I like the bone in idea and would like to do one, but all the recipes I found on the Webber list show boneless leg of lamb, so what is a good recipe for bone in grilled or smoked.
Thanks

03.18.17

Mike Lang

Hi Don! The grilling instructions for a bone-in leg of lamb are the same for boneless, it will just take a little longer to reach the proper internal temperature.

12.29.15

Tom W

Mike agree a leg of lamb is one of the best thing that can be done on the grill.

I will poke slits every 4-6 inches apart and put a half clove of garlic inch slit. Then I will mix up a rub of olive oil, rosemary, oregano, thyme and salt and pepper. Make this a thick rub so it sticks to the leg.

I also agree with your temp 130-135 is the perfect eating temp. Even my wife who likes her steaks extra rare likes her lamb this way. LOL

Tom

12.28.15

Mike Lang

Hi Tom!

I'd say if your wife likes it, you have arrived!! Placing garlic into the roast, is yet another awesome way of adding flavor to meat. I like the way you think!

Cheers!
Mike

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