recipe

Grilled Leg of Lamb

5.0

Embrace holiday tradition while adding a twist with slow-grilling a bone-in leg of lamb to tender, juicy perfection on a Signature Series™ TRU-Infrared™ Gas Grill a

Prepare the lamb 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 fo...

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Ingredients

Lamb
1
5-6 lb. bone-in leg of lamb, frenched and trimmed (ask your butcher)
1
stick unsalted butter, melted
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
Tzatziki Sauce
1/2
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

Ingredient Tips

Bone-in Leg of Lamb
Not only does a bone-in leg cost less than the alternative, but it’s usually more flavorful. It typically yields more medium-rare slices than a butterflied leg, and, of course, offers a show-stopping presentation.

Directions

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.

Hot Tip: When you preparing a large roast of any kind, making a few cuts in the top of the meat allows the marinade to infuse nicely.
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 every 15 minutes or so. 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.

Hot Tip: Mix your remaining marinade with a stick of melted butter, using it to baste the meat while it cooks.
10

Serve with tzatziki sauce.

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