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Leg of Lamb on the Grill

Leg of Lamb on the Grill 3/4 cup olive oil
12 garlic cloves, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 1/2 teaspoons coarsely ground black pepper
1 5- to 5 1/2-pound leg of lamb, boned, butterflied, trimmed, if you buy a frozen one, just thaw, remove the net and cut one side to be able to law it flat on the grill.

Serves 6-8 people

Mix first 6 ingredients in medium bowl. Place lamb in a Ziploc bag. Pour marinade over, and refrigerate for 1 day.

For grilling and serving:

Place butterflied lamb on grill rack with some rosemary and thyme marinade still clinging to lamb. Grill until meat thermometer inserted into the middle registers 130F for medium-rare, turning occasionally, about 35 minutes. Transfer lamb to work surface; let rest 15 minutes.

You can accompany this delicacy with a Greek salad, and/or Roasted Potatoes.

Great with Zinfandel or Shiraz.

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