Monday, March 28, 2016

Grilled Leg of Lamb Recipe


  • 4-5 lb - Bone in Leg of Lamb
  • 2 TBS - Black Pepper
  • 2 TBS - Kosher Salt
  • 5-6 - Fresh Rosemary branches
  • 6-8 - Whole Fresh Garlic Cloves (cut into medium slivers)
  • 2 TBS - Olive Oil
  • Cut holes in the top and bottom of the roast, big enough to fit the garlic and rosemary.
  • Stuff each hole on the top of the roast with garlic and rosemary.
  • Stuff each hole on the bottom of the roast with only garlic.
  • Pour olive oil over the roast, then season very liberally with salt and pepper.
  • Grill the roast over indirect heat at 350º for 1.5 - 2 hours or until it reaches 135º.
  • Remove the roast from the grill, loosely tent with foil and let rest 30 minutes before slicing
  • Serve with au jus and mint jelly.

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