How to grill a leg of lamb

Alex Lau

People forget about lamb and that’s a shame because lamb is one of the most delicious sources of protein on the planet.

A six-ounce serving of roast leg of lamb provides about 40 grams of protein for 392 calories. It is also an excellent source of vitamin B12 which boosts the blood and zinc which helps with immunity.

And it’s fine, but it’s lamb flavor– its deeply hearty yet slightly herbaceous flavor that propels lamb beyond beef and pork. The only problem with lamb is that you have to learn how to cook it. Lamb is often packed bone-in and its cuts are heavier in size and shape.

Fortunately, Andrew Carmellini, the chef and owner of numerous restaurants including Carne Mare, the Dutchman and Locanda Verde, has it all.

This marinated leg of lamb with yogurt sauce recipe uses boneless lamb, which is so easy to work with that even first-time lamb grillers can do it.

The leg of lamb may be boneless, which will not grill well. Ask the butcher to debone the thigh and flutter the cut. They’ll cut it in half about three-quarters of the way, so it opens like a book and toasts in half the time.

The result after removing the leg of lamb from the grill?

You will never forget the lamb again.

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4 – 6


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2 books

boneless leg of lamb, butterflied


garlic cloves, coarsely chopped

1 1/2 tsp.

whole fennel seeds, coarsely chopped

1/4 tsp.

crushed red pepper flakes

1 C.

fresh thyme leaves

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1. Using the tip of a sharp knife, score the lamb fat every 1 inch diagonally. Repeat in the opposite direction to create a diamond pattern.

2. In a large bowl, combine the yogurt, garlic, fennel, red pepper flakes, 1 tablespoon freshly ground black pepper, and harissa. Add the lamb and massage the mixture into the meat. Leave to marinate in the refrigerator for at least 1 hour and up to 24.

3. Preheat your grill to indirect high heat. Season the lamb with 2 teaspoons of salt and let it come to room temperature.

4. Place the lamb fat side down on the grill. Sear, about 2 minutes; turn 45 degrees. After 2 more minutes, flip and repeat. Move the lamb to indirect heat, close the lid, and cook until a meat thermometer pushed into the thickest part registers 145°F, 15 to 20 minutes. Remove the lamb and let it rest for 10 minutes.

5. Move the meat to a cutting board and thinly slice on the diagonal.

6. In a small bowl, mix the jus from the plate with the balsamic and thyme. Pour over the slices of lamb, sprinkle with sea salt and serve.

Nutrition per serving: 401 calories, 36g protein, 5g carbs (1g fiber), 25g fat

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