Herb Crusted Grilled Leg of Lamb
A marinated, slow grilled, herb-encrusted bbq leg of lamb that is fit for company and so easy to make too. A generous amount of herbs are added to the outside of the roast giving the roast exceptional flavor and a gorgeous crust too.
Servings: 8 -10 servings
Calories: 627kcal
Equipment
Ingredients
Marinade
- 1/3 cup olive oil
- 2/3 cup white wine
- 6 garlic cloves minced
- 2 Tbsp. each oregano rosemary and thyme
- Salt to taste
- Juice of one lemon
- 2 Tbsp. whole peppercorns
Lamb
- 5 lb. 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.
Nutrition
Serving: 1 | Calories: 627kcal | Carbohydrates: 1g | Protein: 58g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Cholesterol: 211mg | Sodium: 946mg | Fiber: 1g