New delightful plan for cooking Leg of Lamb that doesn’t reguire the oven either for summer heat waves or holiday needs. Leg of Lamb on the grill! We’ve found this recipe SUPER easy, realtively quick (often the case with pasture raised meats) and fully delicious! Below was my approach after consulting a few different recipes. You definitely could go more in depth with rub & marinade, but I’d had a full day, so went simple!
Ingredients
Bone in Leg of lamb (I did 4.5 lbs)
Garlic (I did 4 big cloves)
Fat of your choice (I had chicken schmaltz from roasting chickens)
Herbs ( I did a quick short cut with a dried herbs de provence mix)
Salt & Pepper
Process
Press or chop the garlic and mix it with the fat, herbs, salt & pepper to make a paste. Make a few slits into the meaty parts of the leg and stuff the paste in, then rub the rest of the paste all over the leg. I only did about 4 or 5 slits on each side…could have been delightful with more but didn’t have the time.
Let lamb come to room temp (either before or after slathering with rub).
Pre-heat the grill to a hot temp, then turn off a section just before putting the lamb on. Put the lamb on the off section for some indirect heat & cover grill. When I put the lamb on, I also turned the other 2 sections down a bit so that the grill thermometer ended up reading in the 325-350 range. Check and turn the lamb after 30-45 min and add a meat thermometer. It is easiest if you have one you can leave in, otherwise just check a bit more often. When I turned the lamb I turned the back burners down a bit more to slow down the cooking based on my scheudule. Ours was still done (ok even a smidge overdone) in about an hour & a half.
Let cool for 10 or so min and then slice and enjoy! Also it was fabulous left over on a salad!
Some recipes I consulted: