This BBQ Leg of Lamb recipe is one that you are going to want to keep! We make it all the time, and it is one of the best ways to cook, serve and eat lamb! In my humble opinion.
Lamb is one of those meats that need a little bit of special attention when you are cooking it. If you are not careful, it can turn out less than perfect. Here are a couple more lamb recipes that you need to try! These Grilled Lamb Chops are super tender and juicy, and this Smoked Rack of Lamb recipe is simply superlative!
The herb crust on the outside is so crispy, and the meat on the inside is super tender and juicy. I mean, really, what’s not to love about this beautiful leg of lamb?
HELPFUL ITEMS FOR THIS RECIPE
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What do you need to make BBQ Leg of Lamb?
With really simple ingredients, you can create something that is absolutely delicious!
INGREDIENTS
- Olive oil
- White wine
- Garlic
- Oregano
- Rosemary
- Thyme
- Kosher salt
- Lemon
- Whole peppercorns
- Bone-in leg of lamb
- Parsley
- Dijon mustard
I would venture to guess that most if not all of these ingredients are already in a well-stocked kitchen. So run out and pick up a leg of lamb and maybe a fresh lemon and let’s get BBQing! I like to use a bone-in leg of lamb rather than a boneless leg. I think the bone adds so much flavor to the meat.
How to make bbq leg of lamb
The first step in the process is to make the marinade for your leg of lamb. Add the olive oil, white wine, garlic, oregano, rosemary, thyme, kosher salt, juice of a lemon, and whole peppercorns to a large dish or extra large storage bag.
Stir to make sure that all the ingredients are combined. Lay the lamb in the dish or place it in the bag and turn to coat all sides. Cover with plastic wrap and marinate in the refrigerator for 12 – 24 hours. Make sure you turn the lamb occasionally while it is marinating.
After the lamb has marinated, it’s time to make the herb rub. Mix the oregano, rosemary, thyme, parsley, minced garlic, Dijon mustard, olive oil, and kosher salt in a small bowl. Stir the herb mixture until you have a paste.
Using a paper towel, lightly dry the lamb. Rub the herb paste all over the lamb, covering both sides of the roast.
Make sure you allow time for your lamb to come up to room temperature. Set up your grill for indirect cooking. You want one side of your grill to be hot and the other side of the grill to not have any heat under it.
Place the leg of lamb on the hot side of the grill over the direct heat. Sear on all sides; you want the outside to be nicely charred. Then move the lamb over to the cool side of the grill and cook with the lid closed using indirect heat for 1 1/4 to 1 3/4 hours.
You want to BBQ the lamb until the internal temperature reaches about 140 degrees F. using an instant-read thermometer.
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I always use my trusty Thermapen One instant-read thermometer for an accurate and quick read of internal temperature.
Before serving
Once you remove the lamb from the grill you need to let it rest for at least 15 minutes before you start slicing into it. This time resting allows the juices to be reabsorbed into the meat.
If you start slicing the lamb as soon as it comes off the BBQ, you will lose much of the juices in the roast, resulting in a dry leg of lamb.
Serving your Leg of Lamb
Now it is time to start slicing your lamb. Your leg of lamb should be medium-rare to medium, just, and pink in color. I like to slice the lamb fairly thin; I find it is easier to eat than a thick slice of lamb.
If you are a traditionalist (like my wife), you will want to serve your leg of lamb with mint jelly. I like to eat it just as it is or maybe with a light gravy or brown sauce. Either way, I know this recipe will be one that you will want to make again and again!
Pin it HERE!!
Pin it HERE!!
BBQ Leg of Lamb
Ingredients
MARINADE
- 1/3 cup olive oil
- 2/3 cup white wine
- 6 garlic cloves minced
- 2 Tbsp. each oregano rosemary, and thyme
- Kosher salt to taste
- Juice of one lemon
- 2 Tbsp. whole peppercorns
LAMB
- 5 lb. bone-in leg of lamb
- 2 Tbsp. each oregano rosemary, thyme, and parsley
- 2 Tbsp. Kosher salt
- 2 Tbsp. minced garlic
- 3 Tbsp. olive oil
- 1 Tbsp. Dijon mustard
Instructions
- Mix the marinade ingredients in a large pan. Lay the leg of lamb in and turn to coat on all sides. Cover with plastic wrap and refrigerate.
- Let the lamb marinate for 12-24 hours, turning in the marinade a few times.
- Remove the lamb from the refrigerator and allow it to come to room temperature.
- Meanwhile, combine the oregano, rosemary, thyme, parsley, Kosher salt, minced garlic, olive oil, and Dijon mustard in a small bowl stirring to create a paste.
- Lightly dry off the leg of lamb with a paper towel and generously rub with the paste on all sides.
- Prepare the grill to cook the lamb using the indirect method. You should have one side of your grill very hot and the other side cool.
- Start by cooking the lamb over direct heat until charred on all sides.
- Move the lamb to the cooler side of the grill and continue to cook on indirect heat with the lid closed for 1 1/4 to 1 3/4 hours or until the lamb registers about 135 – 140 degrees F.
- Allow the lamb to rest for 15 min. before slicing.
My rub stuck to the grill & all came off like a slab, it made a huge mess. I thought between the oil in the rub & oiling the grill it still stuck. Disappointing to loose all the ingredients & not obviously as simple as it red. Maybe you have a suggestion.
Thanks.
Hmmm…that has never happened to me. You want to make sure you don’t put to much rub on the lamb. If it is to thick it will not adhere to the meat. Also make sure you sear the meat over high heat until it relaease easily from the grill. If it is sticking let it cook a little longer, it will release easily once the meat protien has cooked.
great recipe – one idea – I added the paste to the lamb after searing it so paste doesn’t burn off right away and bakes on – just an idea for the complaint above