Prepare to embark on a mouthwatering adventure that will transform your grilling game forever! This boneless leg of lamb recipe isn't just a meal—it's a Mediterranean masterpiece that promises to tantalize your taste buds and impress even the most discerning dinner guests. With a perfect blend of aromatic herbs, tender meat, and grilling expertise, you'll create a dish that looks like it came straight from a five-star restaurant kitchen.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 boneless leg of lamb (about 4 pounds)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the boneless leg of lamb. If it is not already trimmed, remove any excess fat and silver skin from the surface of the meat to ensure even cooking and better flavor absorption.
- In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Mix well to create a marinade.
- Place the boneless leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the marinated lamb for at least 1 hour, preferably overnight, to allow the flavors to penetrate the meat.
- When ready to cook, preheat your grill to medium-high heat (about 400°F to 450°F). If using a charcoal grill, prepare the coals for direct heat.
- Remove the lamb from the refrigerator and let it sit at room temperature for about 15 minutes before grilling. This helps the meat cook more evenly.
- Once the grill is hot, remove the lamb from the marinade, allowing any excess marinade to drip off. Discard the marinade.
- Place the lamb on the grill and sear it for about 4-5 minutes on each side until browned and grill marks appear.
- After searing, reduce the heat to medium or move the lamb to a cooler part of the grill. Close the lid and continue to cook for about 1 hour, turning occasionally, until the internal temperature reaches 130°F for medium-rare or 140°F for medium.
- Once the desired doneness is reached, remove the lamb from the grill and transfer it to a cutting board. Cover it loosely with aluminum foil and let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the lamb against the grain into thin slices. Serve immediately, garnished with additional fresh herbs if desired.
- Pair the grilled lamb with sides such as roasted vegetables, a fresh salad, or couscous for a complete Mediterranean meal.
Tips
- Temperature is Key: Always let your lamb rest at room temperature for 15 minutes before grilling to ensure even cooking.
- Marinating Magic: For maximum flavor, marinate the lamb overnight. The longer it sits, the more intense the herb and garlic notes will become.
- Grill Temperature Control: Maintain a medium-high heat around 400-450°F for perfect searing and even cooking.
- Internal Temperature Matters: Use a meat thermometer to achieve your desired doneness. 130°F for medium-rare, 140°F for medium.
- Resting is Crucial: Always let the lamb rest 10-15 minutes after grilling. This helps redistribute the juices, ensuring a moist and tender result.
- Slice Against the Grain: When cutting, always slice against the meat's natural muscle lines to guarantee the most tender, melt-in-your-mouth texture.
Nutrition Facts
Calories: 667kcal
Carbohydrates: g
Protein: g
Fat: 47g
Saturated Fat: g
Cholesterol: 200mg
