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Grilled Leg of Lamb

1 boneless butterflied leg of lamb (4 to 5 lb.)
1-tbsp Herb de Provence or Tuscan Herb Extra Virgin Olive Oil
6 cloves garlic, sliced
½ -tsp sea salt
½ -tsp freshly ground black pepper
1-tsp rosemary and 2-tsp basil, mixed together (or Mary’s Lamb Seasoning)
~Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high ~Brush the meat with the olive oil
~With a sharp knife, make slits about ½ -inch deep all over the meat
~Insert the garlic slices in the slits
~Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand
~When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 min., paying attention to flare-ups so it doesn't char or overcook. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130°F for medium rare
~Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil. Let stand for 10 minutes before carving into thin slices
~Serve with a little of the carving juices spooned over or drizzled with more olive oil, if you like

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