Grill that Leg of Lamb this Easter. I promise you will not regret it. If you’ve been to this site before, you know that I have a full on obsession with lamb. I absolutely love lamb. It marries so well with a marinade. It’s like the heartiness of beef but takes on the marinade like pork. Sometimes I go with basil pesto, sometimes red wine, honey, mustard and rosemary. For this one, I took that last recipe and tweaked it a bit. I also grilled this in my Char-Broil Big Easy which is an Infrared grill that makes meat 30% juicier than regular convection grills. The Big Easy is perfect for frying a whole turkey without oil and making leg of lamb, amongst many, many other things.

Leg of Lamb Ingredients:

1/2 cup olive oil
1/3 cup red wine
1 tsp Dijon mustard
1 tsp fresh rosemary, rough chopped
1 tsp fresh thyme leaves
3 cloves fresh garlic, minced
10 turns of a black pepper mill
10 turns of a white pepper mill (optional)
1 bone-in leg of lamb, approximately 7-8 pounds
2 cloves of garlic, sliced into slivers
2 tbsp of rosemary sprigs
Coarse salt
Black pepper
White pepper

Big Easy Leg of Lamb - 01
The main ingredients

There are two stages to prepping this recipe. Marinating and stuffing the meat. First the marinade. Combine everything above the leg of lamb in a bowl and blend together with a whisk or fork. Set the marinade aside and grab a long, slender knife to both slice the garlic but to also create slits in the leg of lamb. Slice the garlic lengthwise into long, skinny slivers:

Big Easy Leg of Lamb - 02
These will flavor the lamb from the inside

Now take that same knife and put those slits in the leg of lamb and slide in the garlic slivers or rosemary or both:

Big Easy Leg of Lamb - 03
Slide the garlic into the lamb

***Pro Tip ~ Slide the knife in and pull it to one side to create a gap between the side of the knife blade and the side of the slit that was just cut in the meat. Then slide a sliver of garlic or rosemary leaf down the side of the knife into the pocket. Hold garlic in place with the end of your finger (on the SIDE of the blade) while pulling the knife out. Makes it much easier to stud the meat with garlic and rosemary***

The goal is to have garlic, rosemary or both every couple of inches all the way around the leg of lamb:

Big Easy Leg of Lamb - 04

Next up, place the leg of lamb in resealable plastic bag and pour in the marinade. Refrigerate the marinating lamb for 2-24 hours.

Remove the leg of lamb from the marinade and coat all sides with salt, black and white pepper and set it larger end down into the basket:

Big Easy Leg of Lamb - 06a

Cooking on the Big Easy is well, easy. I lit the grill and set it to high and then dropped the basket in. After two hours, my leg of lamb is browning up nicely, but is only at 105F:

Big Easy Leg of Lamb - 08

Once it hit 120-125, I fired up my regular gas grill to put a good char on the outside:

Big Easy Leg of Lamb - 09

The great thing about doing a whole leg of lamb like this for Easter is that part of it will be more well done and thus you will be able to accommodate everyone’s preferences. Here it is toward the middle where I like it:

Big Easy Leg of Lamb - 12

And here it is toward the edges a little more done:

Big Easy Leg of Lamb - 10

To do this on a conventional grill, set it up for two zone grilling with hot coals on one side and the lamb on the other. Target temperature inside the grill is 350F. Add your favorite smoke wood (oak and pecan work well). Bake/smoke the lamb on the grill until it reaches 120-125 and then place it over the hot coals to finish it up with a great sear.  Trust me, you are going to be a rockstar this Easter if you follow this recipe.

If you have any questions or comments, please leave them below or send me an email.

Grill that Leg of Lamb this Easter
Author: 
Recipe type: Entree
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
Grill that Leg of Lamb this Easter, after studding it with garlic and rosemary on top of marinating it all night.
Ingredients
  • ½ cup olive oil
  • ⅓ cup red wine
  • 1 tsp Dijon mustard
  • 1 tsp fresh rosemary, rough chopped
  • 1 tsp fresh thyme leaves
  • 3 cloves fresh garlic, minced
  • 10 turns of a black pepper mill
  • 10 turns of a white pepper mill (optional)
  • 1 bone-in leg of lamb, approximately 7-8 pounds
  • 2 cloves of garlic, sliced into slivers
  • 2 tbsp of rosemary sprigs
  • Coarse salt
  • Black pepper
  • White pepper
Instructions
  1. Combine all the ingredients above the leg of lamb and whisk to blend through
  2. Slice the garlic cloves into thin slivers and stud the outside of the lamb every couple inches with the garlic or rosemary or both
  3. Put the leg of lamb in a resealable bag and pour the marinade over it
  4. Refrigerate for 4-24 hours
  5. Smoke/bake at 350F until it reaches 120-125F degrees (about 3 hours) then sear to put on a nice flavor crust
  6. Remove from the heat, slice and serve

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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