Spring grilling wouldn’t be complete without a great lamb recipe. And when I think of flavoring lamb, I always stick with light, bright tastes. Good olive oil, fresh rosemary, lemons, a little red wine and not much more. I tend to cook my lamb hot and fast, providing guests with the bite of a quick char and the richness of a medium rare interior.
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I tend to cook my lamb to medium rare, removing it from the grill at 130 degrees as it will tend to continue heating another 5-10 degrees while resting.
- ¼ Cup olive oil
- ½ Tablespoon roughly chopped rosemary
- ½ Tablespoon salt
- 1 Cup red wine
- ¾ Teaspoon ground black pepper
- 4 cloves garlic, minced
- 2 lemons, juiced
- 1 boneless leg of lamb (4-5 pounds)
Mix marinade ingredients together well. Place leg of lamb of lamb in marinade, cover, and refrigerate for 4 to 6 hours. Once marinated prepare the grill for two zone cooking. Remove the lamb from the marinade, pat dry and re-season generously with salt and pepper. Place lamb on the hottest portion of the grill, turning frequently until the exterior is evenly charred. Move lamb to the cooler portion of the grill, cover grill and allow to cook until desired internal temperature is reached*. Rest the meat for 10 minutes to allow the internal juices to settle, slice and serve topped with lemon slices.