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Grilled Leg of Lamb Recipes

leg of lamb recipes

Easy grilled leg of lamb recipes for a boneless leg of lamb infused with orange and sweet savory spices perfect for holidays, and a recipe for grilling leg of lamb with garlic and honey-mustard. Try one and tell us what you think at the bottom of this page.

Holiday Grilled Leg of Lamb Recipe

Ingredients (Serves 8 - 10)
Time: 1 1/2 - 2 Hrs

  • 1 1/2 teaspoons mustard


  • 1 1/2 teaspoon orange juice


  • 1 teaspoon salt


  • 1/2 teaspoon black pepper


  • 1 teaspoon seasoned salt


  • 1/2 teaspoon dried oregano


  • 1/8 teaspoon ground cinnamon


  • 1/2 teaspoon dried thyme


  • 1 orange peel, cut into 15 slivers


  • 5 pounds whole leg of lamb, bone-in (or 4 pounds, boneless)


  • Fresh mint, garnish


  • Instructions for Grilling Leg of Lamb

    1. Preheat the grill as follows:

    Gas:
    Indirect, medium-heat
    (325 - 350 degrees F)
    Grill-safe drip pan placed anywhere inside grill

    Charcoal:
    Indirect heat, medium ash, grate should be on medium setting
    Split charcoal bed (about 24 coals per side)
    20 replacement coals (pre-burn in charcoal burner before using)
    Heavy-duty drip pan placed between the banks of coals

    2. Meanwhile, in a small bowl whisk together the mustard, orange juice, salt, pepper, seasoned salt, oregano, cinnamon, and thyme. Rub mixture all over lamb. Cut 15 deep slits into leg of lamb and insert a sliver of orange peel into each slit.

    3. Clean and liberally oil your preheated grill.

    4. Grill meat away from heat, covered, with drip pan under the lamb (on bottom of grill). For a boneless leg of lamb recipe plan on 1 hour 15 minutes. If you're using bone-in, plan on 2 hours.

    Grilling Tip:
    You want to keep the temperature as constant as possible, between 325 -350 degrees F. Don't guess, use a thermometer.

    You can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary (necessary after 1st hour), and adjusting the grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.

    When adding coal, NEVER use unburned coal! Always pre-burn them first in a charcoal chimney.

    5. Halfway-through, baste leg of lamb with the liquid in the drip-pan. It is done when and instant-read thermometer inserted into the thickest part of the leg registers about 135 degrees F for medium-rare, 145 degrees F for medium-done, 155 degrees F for well-done.

    6. Remove leg of lamb to a large serving platter, using tongs and a spatula for support. Let rest 8 - 10 minutes to allow the juices to settle. Serve garnished with fresh mint leaves.

    Check-out our grilled vegetable recipes for ideas on what to serve along-side grilled leg of lamb.


    Rosemary Grilled Leg of Lamb Recipe

    Ingredients (Serves 8 - 10)
    Time: 1 1/2 - 2 Hrs

  • 1/4 cup honey


  • 2 tablespoons mustard


  • 2 tablespoons chopped fresh rosemary


  • 2 tablespoons balsamic vinegar


  • 1 teaspoon lemon juice


  • 1 teaspoon coarse sea salt


  • 1 teaspoon freshly ground black pepper


  • 4 cloves of garlic, slivered


  • 5 pounds whole leg of lamb


  • Instructions for Grilling Leg of Lamb

    1. In a small bowl mix together the honey, mustard, rosemary, balsamic vinegar, lemon juice, salt, and pepper. Rub mixture all over the leg of lamb. Cut 15 deep slits into leg of lamb and insert slivers of garlic into each slit. Cover and marinate in the refrigerator overnight.

    2. Preheat the grill as follows:

    Gas:
    Indirect, medium-heat
    (325 - 350 degrees F)
    Grill-safe drip pan placed anywhere inside grill

    Charcoal:
    Indirect heat, medium ash, grate should be on medium setting
    Split charcoal bed (about 24 coals per side)
    20 replacement coals (pre-burn in charcoal burner before using)
    Heavy-duty drip pan placed between the banks of coals

    3. Clean and liberally oil your preheated grill.

    4. Grill leg of lamb away from heat, covered, with drip pan under the lamb (on bottom of grill). For a boneless leg of lamb recipe plan on 1 hour 15 minutes. If you're using bone-in, plan on 2 hours.

    Grilling Tip:
    You want to keep the temperature as constant as possible, between 325 -350 degrees F. Don't guess, use a thermometer.

    You can maintain the right temperature by checking your grill thermometer frequently, adding charcoal as necessary (necessary after 1st hour), and adjusting the grill vents accordingly: opening them up will increase cooking temperature while closing them decreases it.

    When adding coal, NEVER use unburned coal! Always pre-burn them first in a charcoal chimney.

    5. Halfway-through, baste leg of lamb with the liquid in the drip-pan. It is done when and instant-read thermometer inserted into the thickest part of the leg registers about 135 degrees F for medium-rare, 145 degrees F for medium-done, 155 degrees F for well-done.

    6. Remove leg of lamb to a large serving platter, using tongs and a spatula for support. Let rest 8 – 10 minutes to allow the juices settle. Serve garnished with fresh mint leaves.

    Check-out our grilled vegetable recipes for ideas on what to serve along-side grilled leg of lamb.


    More Grilled Lamb Recipes

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