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Great Legs (Leg of Lamb)
  • PREP - 1 HOUR
  • COOK - 30 Minutes
  • SERVES - 12

     Combine the olive oil, garlic, salt, and pepper. Coat all sides of the lamb with the mixture. Marinate at room temperature for 1 hour.
Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high


      Remove the lamb from the marinade. Coat one side with oregano, the other with rosemary. Brush the grill grate with vegetable oil. Grill the lamb directly over the medium-hot fire, covered, for 15 minutes on one side. Turn and grill about 15 minutes longer, or until medium-rare, or when an instant-read thermometer inserted in the meat’s thickest part registers 120° to 130°F. Let rest 10 minutes. Carve across the grain into thin slices.


1 boned and butterflied leg of lamb

4 to 5 pounds

½ cup olive oil

6 large cloves garlic, minced

1 tsp kosher salt

2 tsp freshly ground pepper

¼ cup dried oregano

¼ cup dried rosemary, crumbled

Vegetable oil for brushing


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