Hardwood Grilled Leg of Lamb

Hardwood Grilled Leg of Lamb

Serves 8
Grilling a leg of lamb is worth every moment of effort; the smoky, tender results don't disappoint. Serve slices of this impressive main course alongside roasted sweet potatoes or potato salad.
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon finely chopped garlic
  • 3/4 teaspoon pepper
  • 1/2 teaspoon sugar
  • Salt, to taste
  • 1 (3-pound) boneless leg of lamb
  • Hardwood charcoal
  • Mesquite chips (optional)
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Put vinegar, oil, rosemary, garlic, pepper, sugar, and salt into a wide, shallow dish and stir together to make a marinade. Remove netting or string from leg of lamb and lay out flat in dish. Turn to coat with marinade, then cover dish and refrigerate, turning several times, for 6 to 24 hours.

Start fire, using the equivalent of 2 gallons of charcoal. While coals are heating, roll and tie the leg of lamb. When coals are glowing, spread the coals into 2 piles on opposite edges of grill. (For extra flavor, toss mesquite chips, soaked in water for about 15 minutes, over hot coals prior to cooking.)

Place cooking grill over coals and top with a piece of foil in the center of the grill to catch drippings. Place lamb on foil and cook, covered but with air vents open, until desired doneness, 75 to 90 minutes. Remove from grill, set aside to let rest for 10 minutes, then slice lamb and serve.
Nutritional Info: 
Per Serving: 280 calories (180 from fat), 20g total fat, 7g saturated fat, 75mg cholesterol, 210mg sodium, 2g carbohydrates, 22g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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