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Grilled Leg of Lamb

Serves 8
Time 7 hr 30 min
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.
Ingredients
  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 3/4 teaspoon fine sea salt
  • 1 (3.0-pound) boneless leg of lamb
  • Hardwood charcoal
  • Mesquite wood chips (optional)
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Exclusively for Prime members in select ZIP codes.

Method

In a wide, shallow dish, stir together vinegar, oil, rosemary, garlic, pepper, sugar, and salt 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, at least 6 hours or up to 24 hours.

Remove lamb from refrigerator at least 30 minutes before cooking.

Prepare a grill for medium-heat, indirect cooking. 

If you like, add a handful of wood chips (such as hickory or pecan) to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions.

Place the lamb on the grill, fat-side up, and cook, covered, until a thermometer inserted into the widest part of the meat reads 128°F for medium-rare (the temperature will continue to rise after the lamb is removed from the grill), about 1 hour.

Transfer to a large cutting board to rest for at least 15 minutes before slicing.

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.
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  • 1/4 cup balsamic vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon finely chopped fresh rosemary
  • 2 cloves garlic, finely chopped
  • 3/4 teaspoon ground black pepper
  • 1/2 teaspoon sugar
  • 3/4 teaspoon fine sea salt
  • 1 (3.0-pound) boneless leg of lamb
  • Hardwood charcoal
  • Mesquite wood chips (optional)
Shop with Prime

Exclusively for Prime members in select ZIP codes.