Though lean, leg of lamb is tender and juicy when cooked to medium. Marinade is not required, although you can season the night before to boost the flavor impact.
Leg of Lamb Seasoning
- Rub leg with softened butter or olive oil.
- Combine 3 tablespoons kosher salt, two tablespoons black pepper, 1 tablespoon minced garlic, 1/2 cup Dijon mustard, 1 tablespoon chopped fresh rosemary and 1 tablespoon chopped fresh thyme. Apply to surface of lamb.
- Using a sharp paring knife, make small incisions in thicker parts of meat. Insert a total of 8 to 10 whole garlic cloves in slits.
- Place lamb on platter and refrigerate, uncovered, overnight.
How to Grill Leg of Lamb
- Let lamb rest at room temperature for 30 to 45 minutes.
- Turn half of grill burners on medium-high heat and preheat to 400 F.
- Place leg over direct heat and sear for 3 to 4 minutes per side.
- Lower temperature to 325 to 350 F.
- Place leg of lamb on indirect cooking area. Close lid, but keep grill vents open to create natural convection.
- Allow approximately 20 minutes per pound to cook lamb to medium rare. Turn leg one to two times as it cooks to avoid burning the bottom. Cook until digital meat thermometer, inserted in thickest part of leg, reaches desired doneness minus 5 degrees. (See doneness guide above).
- Remove from heat and let rest for a few minutes. Slice and serve.
- Make a lamb marinade by combining the following ingredients. Place rack in a bag or dish, pour marinade over, seal bag or cover dish and place in refrigerator. Let rest for 1 to 4 hours.
Rack of Lamb Marinade
- 1/4 cup Dijon mustard
- 1/4 cup red wine vinegar
- 2 tablespoons soy sauce
- 4 cloves garlic, smashed
- 2 shallots, thinly sliced
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme