Grilled Leg of Lamb

Loryn Purvis
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Grilled Leg of Lamb
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Lamb is to Easter what turkey is to Thanksgiving. It’s tradition, expected and all too often, it’s just average. Not this time! This time, I’m embracing tradition while adding a twist by slow-grilling a bone-in leg of lamb to tender, juicy perfection.

This year, our family’s set to host Easter and I know I won’t want to be stuck inside cooking all day while everyone else is outside enjoying the day. Enter my Professional™ TRU-Infrared™ Gas Grill and a six-pound, grass-fed leg of lamb. You’re probably wondering if bone-in makes a difference, and my answer is a big Y-E-S. Not only does a bone-in leg cost less than the alternative, but it’s usually more flavorful, yielding more medium-rare slices than a butterflied leg, and, of course, offers a showstopper presentation! After all, few things can get an appetite going like a perfectly frenched bone attached to giant hunk of meat, firing away on the grill.

My favorite way to prepare lamb for a springtime feast is with tons of fresh herbs and garlic, as well as a sweet and tangy combination of citrus. This marinade bursts with rosemary, mint, lemon/orange zest and juice, garlic for days, a splash of white wine, extra-virgin olive oil, a bit of brown sugar, a hint of cumin and plenty of salt and pepper. It smells so fresh and springy while marinating in the refrigerator that every time I open the door, I’m reminded a serious lamb take down is just around the corner.

Remember, when you’re preparing a large roast of any kind, it’s always a good idea to make a few cuts in the top of the meat to allow the marinade to infuse the meat; Keeping the marinade to the surface only allows the flavor to penetrate so far. Another trick to bump up the flavor while grilling is to mix your remaining marinade with a stick of melted butter, and then use it to baste the meat while it cooks. With this leg of lamb, I like to set a timer to turn and baste every fifteen minutes or so. When using the Char-Broil Professional™ TRU-Infrared™ Gas Grill, I had absolutely zero flare-ups and the temperature remained so steady and even, my lamb was perfectly cooked in just one hour. To get the perfect level of doneness for your taste, I suggest starting to check it at the 45-minute mark.

Grilled Leg of Lamb


    For the lamb
  • 1, 5-6 lb. bone-in leg of lamb, frenched and trimmed (ask your butcher)
  • 1 stick unsalted butter, melted
  • For the marinade
  • 3/4 cup extra-virgin olive oil
  • 1/2 cup minced fresh rosemary
  • 1/4 minced fresh mint
  • 1 orange, zest and juice
  • 1 lemon, zest and juice
  • 8-10 garlic cloves, minced
  • 1/2 cup dry white wine
  • 1/4 cup brown sugar
  • 1/2 teaspoon cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • For the tzatziki sauce
  • 1/2 of a large English cucumber, grated
  • 1 1/2 cups plain Greek yogurt
  • 2 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1 tablespoon fresh dill, minced


  1. Combine all marinade ingredients in a medium bowl and whisk to combine.
  2. Fat side up, use a sharp knife to create 1 inch long, ½ inch deep cuts every 2 inches or so.
  3. Place the lamb in a shallow casserole dish, and cover with marinade. Use your hands to massage the garlic and herbs into the meat, making sure to tuck some down inside the cuts.
  4. Cover and let marinate at least 4 hours, up to overnight.
  5. For the dipping sauce, drain all of the water you can from the grated cucumber by squeezing it tightly using cheesecloth or a clean dishtowel.
  6. Combine the yogurt, garlic, oil, vinegar and salt in a large bowl. Add the cucumber and dill. Stir to combine and set aside. This can be done the day before and kept in the refrigerator.
  7. Take lamb out of refrigerator 1 hour prior to cooking to come to room temperature. Melt a stick of unsalted butter in a small saucepan. Pour marinade from lamb into the saucepan and simmer on low. You will use this butter/marinade mixture to baste the lamb as often as you turn it.
  8. Turn all of the burners of your Professional™ TRU-Infrared™ Gas Grill to high heat for 15 minutes. After that, turn the middle burner(s) off and lower the heat of the outer burners to medium.
  9. Place lamb, fat-side up, in the middle of the grill over the indirect heat. Grill covered for approximately 1 hour, rotating and basting often. Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 135-140 degrees. This is for medium-rare to medium. Continue to cook if you desire more doneness.
  10. Serve with tzatziki sauce.

Grilled Leg of Lamb

2 thoughts on “Grilled Leg of Lamb

  1. I love this recipe, however I have a 6 burner Char Broil and not an infra red gas grill. Do I have to modify the recipe for this delicious leg of lamb. Getting ready for Easter and this is tradition for our family.

  2. Hi Bob, you should not need to alter this recipe. The best thing to do is just watch the leg of lamb and make sure one part doesn’t cook faster than the other.

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