Grilled Leg of Lamb, Sam's Way
- Total Time
- About 1 hour, plus time to heat the grill
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4cloves garlic, chopped fine
- 2tablespoons fresh rosemary leaves, chopped fine
- 2tablespoons olive oil
- 1boneless leg of lamb, 5 to 6 pounds, butterflied
- Kosher salt and black pepper
- 2handfuls pecan shells, or wood chips, soaked in water
Nutritional analysis per serving (8 servings)
543 calories; 38 grams fat; 16 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 3 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 45 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Combine the garlic, rosemary and olive oil in a bowl. Season the lamb with salt and pepper, then massage with the garlic and rosemary mixture and put the meat in the bowl. Cover and allow to marinate in the refrigerator for at least 30 minutes.
- Step 2
Allow it to come to room temperature, approximately 30 minutes. Meanwhile, build a fire in your grill, leaving ⅓ of the cooking area free of coals.
- Step 3
When the fire is hot, sprinkle the pecan shells or wood chips over the fire and place the lamb fat side down. Sear each side of the lamb for approximately 4 minutes each, then remove the lamb to the side of the grill without coals and roast, covered, for approximately 30 to 40 minutes.
- Step 4
Tent in foil for 10 to 15 minutes, and serve.
Private Notes
Comments
Wow!! This is just one of the best things I have ever cooked on the grill. I have a gas grill, so to begin with I lit all three burners and let the grill get very hot. I didn't have wood chips, though. I seared each side of the lamb, turned off two of the three burners, moved the lamb to the side where the burners were off, and turned the remaining burner to "medium" and grilled covered for 30 minutes, then tented according to the directions. The meat was perfectly done. Will make this again.
This is a lovely recipe that turns out great lamb. Living in the northeast, I have no source of pecan shells but I have made this several time using fruit wood prunings. I have access to peach, apple and wild cherry but most any fruit wood and even lilac would do. I find the nut woods to be overwhelming/less than subtle on lamb. I have experimented with walnut, hickory and beech and like the fruit wood better. This Spring I am going to try my grape prunings. Stay tuned.
Worked great with a smaller lamb leg (3.5 lbs), just reduced some of the rub ingredients and watched the temperature carefully. Mr. Sifton advised me to grill until the center reaches the 145-150 range, which was perfect. Great with grilled asparagus, roasted potatoes, and some lightly-dressed greens.
This is the best cut of meat I ever cooked. Used a 24 hour Marinade instead of 8 hours; 22 in Weber grill; hickory wood chunks.
How could something so simple be so delicious? This is my favorite grilled leg of lamb, and I didn't even bother with the wood chips. I just seared the roast, then covered my small Weber grill. Fabulous!
Followed grilling instructions with a 2.5 butterflied leg and it was perfect. Served it w chimichurri. So good!
Advertisement