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Grilled Leg of Lamb
6 - 8 Servings
Ingredient List
MAIN
6 lbs. trimmed Leg of Lamb
1/8 cup Grainy Mustard
3 tbsps. Rosemary, finely chopped
3 tbsps. Mint, finely chopped
4 cloves Garlic, finely chopped
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
Cooking Instructions
- Combine chopped garlic, rosemary, mint, salt, and pepper in a small bowl and stir. Set aside.
- Brush mustard over trimmed leg of lamb then place the garlic rosemary mix evenly over the entire leg.
- Pre heat grill to the highest heat level.
- Once heated place your leg on, turning often to develop a nice crust.
- Reduce heat to its lowest setting and continue cooking while turning every 20 minutes until an internal temperature of 135°F is reached for a medium rare. This should take approximately 1 – 1 1/2 hours.
- Remove from grill and let rest 25 minutes.
Cooking Tips
- Allow the meat to come to room temperature before cooking.
- The key to cooking tender lamb is to cook it low and slow. Turn often and use an instant-read thermometer for best results.
- The lamb may feel tough after it’s been cooked because the muscle fibers seize up. Let it rest once it’s done so those fibers can relax leaving you with incredibly tender lamb!
Ingredients
MAIN
6 lbs. trimmed Leg of Lamb
1/8 cup Grainy Mustard
3 tbsps. Rosemary, finely chopped
3 tbsps. Mint, finely chopped
4 cloves Garlic, finely chopped
1 tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
Instructions
- Combine chopped garlic, rosemary, mint, salt, and pepper in a small bowl and stir. Set aside.
- Brush mustard over trimmed leg of lamb then place the garlic rosemary mix evenly over the entire leg.
- Pre heat grill to the highest heat level.
- Once heated place your leg on, turning often to develop a nice crust.
- Reduce heat to its lowest setting and continue cooking while turning every 20 minutes until an internal temperature of 135°F is reached for a medium rare. This should take approximately 1 – 1 1/2 hours.
- Remove from grill and let rest 25 minutes.
Cooking Tips
- Allow the meat to come to room temperature before cooking.
- The key to cooking tender lamb is to cook it low and slow. Turn often and use an instant-read thermometer for best results.
- The lamb may feel tough after it’s been cooked because the muscle fibers seize up. Let it rest once it’s done so those fibers can relax leaving you with incredibly tender lamb!
