Imagine cutting into a succulent leg of lamb that's so tender it practically melts in your mouth, with a perfectly caramelized exterior that locks in all the incredible Mediterranean-inspired flavors. This isn't just another lamb recipe - this is a show-stopping, crowd-pleasing masterpiece that will elevate your cooking skills from home chef to culinary artist. Prepare to impress your guests and tantalize your taste buds with a method that combines the smoky char of grilling with the precise, gentle heat of roasting.
Prep Time: 4 hrs
Cook Time: 2 hrs
Total Time: 6 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 leg of lamb, bone-in
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Remove the leg of lamb from refrigerator 1 hour before cooking to bring to room temperature, ensuring even cooking.
- In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and black pepper to create the marinade.
- Place the leg of lamb in a large non-reactive dish and thoroughly coat with the marinade, ensuring complete coverage. Cover and refrigerate for 3-4 hours, turning occasionally to distribute flavors evenly.
- Preheat outdoor grill to high heat (around 450-500°F) and preheat oven to 325°F.
- Remove lamb from marinade and pat dry with paper towels. Reserve remaining marinade.
- Sear the lamb on the hot grill for 4-5 minutes per side to develop a rich, caramelized exterior and create beautiful grill marks.
- Transfer grilled lamb to a roasting pan, brush with reserved marinade, and insert a meat thermometer into the thickest part.
- Roast in preheated oven until internal temperature reaches 135°F for medium-rare, approximately 1-
- 5 hours.
- Remove from oven and let rest for 15-20 minutes, allowing juices to redistribute.
- Carve against the grain and serve immediately with your preferred side dishes.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution.
- Marinade Magic: Don't rush the marinating process - those 3-4 hours allow the herbs and garlic to deeply penetrate the meat.
- Grill Marks Matter: The high-heat sear not only creates beautiful grill marks but also develops a rich, caramelized crust that adds incredible depth of flavor.
- Meat Thermometer is Your Best Friend: Use a reliable meat thermometer to hit that perfect 135°F for medium-rare - no guesswork!
- Resting is Crucial: Those 15-20 minutes of resting after cooking allow the juices to redistribute, ensuring each slice is incredibly juicy and tender.
- Carving Technique: Always slice against the grain to maximize tenderness and create the most melt-in-your-mouth experience.
Nutrition Facts
Calories: 287kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 7g
Cholesterol: 50mg
