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, and sometimes I used a pre and post marinade. For the last one I did, I added a compound gorgonzola butter. For this one, I took that last recipe and tweaked it a bit. I also reverse seared it. 

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

Lamb Prep

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 ~ Use the knife as a guide to insert the garlic and herbs

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 smoke it low and slow until the lamb hits 120ish:

Big Easy Leg of Lamb 08

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

Grill that Leg of Lamb

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:

Grill that Leg of Lamb

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

Grill that Leg of Lamb

Grill that Leg of Lamb for Easter Summary

If a dedicated smoker is not an option, set up your conventional grill 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.

Also, you can follow us on our GrillinFools Facebook pageInstagram, and YouTube feeds

Grill that Leg of Lamb this Easter

Grill that Leg of Lamb this Easter, after studding it with garlic and rosemary on top of marinating it all night.
Prep Time15 minutes
Cook Time3 hours 15 minutes
Total Time3 hours 30 minutes
Course: Entree
Cuisine: BBQ


  • ½ cup olive oil
  • cup red wine
  • 1 tsp Dijon mustard
  • 1 tsp fresh rosemary rough chopped
  • 1 tsp fresh thyme
  • 3 clove garlic minced
  • 10 turn black pepper
  • 10 turn white pepper optional
  • 1 bone-in leg of lamb approximately 7-8 pounds
  • 2 clove garlic sliced into slivers
  • 2 tbsp fresh rosemary whole leaves
  • coarse salt
  • Black pepper
  • White pepper


  • Combine all the ingredients above the leg of lamb and whisk to blend through
  • Slice the garlic cloves into thin slivers and stud the outside of the lamb every couple inches with the garlic or rosemary or both
  • Put the leg of lamb in a resealable bag and pour the marinade over it
  • Refrigerate for 4-24 hours
  • Smoke at 350F until it reaches 120-125F degrees (about 3 hours) then sear to put on a nice flavor crust
  • 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

Latest posts by Scott Thomas (see all)


Hi Scott,
I just bought a big easy here in England, I live on the border with Wales and we have some amazing salt marsh lamb, Would this work with a shoulder of lamb?
I think I will try anyway and let you know.
You are educating a novice,cheers pal.



It would work just fine. Let me know how it comes out!

Lid open or closed on the Big Easy?



Start off closed, if it starts to get too dark, open the lid. If it still gets to dark, pull it out, put some foil on the top and put it back in, lid off

what size resealable bag do I need for a 6 lb. leg?



A 2 gallon bag should do it. The end of the leg may stick out. If that’s the cast, use a rubber band to seal the bag as close to the top as possible and set the leg in a large bowl or pot in the fridge to ensure that the opening stays above the marinade. Make sure to roll the leg over every few hours to allow for that marinade/brine to penetrate evenly…


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating