Grilled Leg Of Lamb

Recipe By:
Aheela
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Grilled Leg Of Lamb
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  • Total Time 75 min Ico-add
  • Yield 8 Servings
  • Level Medium

Garlic, rosemary and vinegar add a Mediterranean flavor profile to this wonderfully moist leg of lamb.
 

Ingredients

  • 2/3 cup olive oil
  • 1/2 cup dry red wine
  • 1/4 cup red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons fresh rosemary, chopped
  • 10 garlic cloves, minced
  • 5 pounds leg of lamb, butterflied, bone removed
  • Salt and fresh cracked pepper to taste
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Directions

  1. 1. Mix the olive oil, wine, red wine vinegar, balsamic vinegar, rosemary and garlic in a big bowl. Coat the lamb with the marinade making sure that all parts of it are covered.
  2. 2. Cover with plastic wrap and refrigerate for at least 24 hours, turning every now and then.
  3. 3. Remove from the fridge about an hour before grilling in order to return lamb to room temperature.
  4. 4. Remove lamb from marinade and sprinkle generously with salt and fresh cracked pepper.
  5. 5. Grill the lamb over the center of the heat for about 17 minutes for medium rare or 23 minutes for medium.
  6. 6. Turn the meat only once and cook for another 17 to 23 minutes depending on desired doneness.
  7. 7. Remove lamb from the grill and tent with tinfoil for 20 minutes to allow juices to settle then carve.
 
 
  • Did you know?

    In the Mediterranean smaller animals like lamb, goats, sheep, pork, rabbit and fowl provide most of the meat. Beef is rare in Mediterranean cuisine because the land cannot support large herds.