Grilled Leg of Lamb Recipe
Well, a half Leg of Lamb to be precise!
The perfect size for the Island Grillstone!
This simple recipe will satisfy your taste buds with rosemary, garlic and hints of lemon all roasted together to form a delicious crust.
I purchased a 3.34 lb “Lamb Leg S/C Semi Boneless Shank off halved A” and to be honest I am not entirely sure what all of that means but it did scream BUY ME as I approached it… really, it did.
I took a little extra time and the bone from the Leg of Lamb myself but your butcher will be happy to do this for you if you choose to remove it.
Grilled Leg of Lamb Wet Rub ingredients:
6 cloves garlic, minced
2 tbs minced fresh rosemary
1/2 tsp lemon zest
1 tsp fresh lemon juice
1/2 tsp cracked black pepper
1 tsp coarse sea salt
2 tbs extra virgin olive oil
Simply mix all ingredients together to make your wet rub.
Generously coat all surfaces of your Leg of Lamb with your wet rub and refrigerate for 2 hours.
Pre-heat your Island Grillstone. I used a round Island Grillstone and placed my charcoal briquets in a ring around the diameter of my kettle.
This recipe will work just as well in a gas grill set for indirect grilling.
Place Leg of Lamb on Island Grillstone to cook.
Roast your Leg of Lamb at 325° F until the internal temperature reaches 145oF = Medium-Rare, 160oF Medium or 170oF Well-Done.
Many connoisseurs of Lamb swear by cooking the Lamb to rare and no further … and that my friends is entirely up to you! But I will mention, the more you cook it the tougher the meat becomes.
Time will vary depending on the size of your Leg of Lamb.
Here is some great info from the American Lamb Board
I hope you give this a try!
- Half Leg of Lamb
Grilled Leg of Lamb Wet Rub ingredients:- 6 cloves garlic, minced
- 2 tbs minced fresh rosemary
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
- ½ tsp cracked black pepper
- 1 tsp coarse sea salt
- 2 tbs extra virgin olive oil
- Simply mix all ingredients together to make your wet rub.
- Generously coat all surfaces of your Leg of Lamb with your wet rub and refrigerate for 2 hours.
- Pre-heat your Island Grillstone - 15 minutes @ 325° F
- I used a round Island Grillstone and placed my charcoal briquets in a ring around the diameter of my kettle.
- This recipe will work just as well in a gas grill set for indirect grilling.
- Place Leg of Lamb on Island Grillstone to cook.
- Roast your Leg of Lamb at 325° F until the internal temperature reaches 145° F = Medium-Rare, 160° F Medium or 170° F Well-Done.
- Many connoisseurs of Lamb swear by cooking the Lamb to rare and no further … and that my friends is entirely up to you!
- But I will mention, the more you cook it the tougher the meat becomes.
- Time will vary depending on the size of your Leg of Lamb.
