Grilled Boneless Leg Of Lamb

Cook Time - 30 Minutes plus at least two hours of marinating

Serves - 4

Difficulty - Easy

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For the marinade:

1/4 cup olive oil

1 tsp fresh ground pepper

6 smashed cloves of garlic

2 tbs. red wine vinegar 

1 tbs. kosher salt

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh mint

Combine then rub into a 3 to 4 pound butterflied leg of lamb. Cover and refrigerate at least two hours and up to overnight. 

Directions —

When you’re ready to grill...take the lamb out and let it sit room temperature for a half hour. Wipe off excess marinade with a paper towel, then grill on medium high heat 8 to 10 minutes per side. 130 degrees on a meat thermometer for medium rare. Let rest for five minutes before carving.

Grilled Boneless Leg Of Lamb