Herb-Infused Grilled Leg of Lamb with Garlic and Rosemary
Experience the succulent flavor of a perfectly grilled leg of lamb, infused with the aromatic essence of garlic and fresh rosemary. This dish is ideal for gatherings, providing a mouthwatering centerpiece that is both elegant and hearty. Follow this recipe for a tender, juicy lamb that will leave your guests raving. Don’t forget—the leftovers make for delicious sandwiches the next day, combining the flavors of the grill with fresh toppings for a delightful meal.
N/A
Servings
350
Calories
8
Ingredients
Ingredients
Garlic cloves
8 (pressed)
Fresh rosemary
2 (tablespoons, chopped)
Salt
1 (teaspoon)
Ground pepper
1/2 (teaspoon)
Leg of lamb
5 (lbs, butterflied)
Red wine
2/3 (cup (optional for marinade))
Red wine vinegar
1/4 (cup (optional for marinade))
Olive oil
3/4 (cup (optional for marinade))
Instructions
1
In a small bowl, mix together the pressed garlic, chopped fresh rosemary, salt, and ground pepper to form a coarse paste. Use a fork to mash it together thoroughly.
2
Place the butterflied leg of lamb in a shallow baking dish. Generously spread the garlic and rosemary paste over both sides of the lamb, ensuring an even coating.
3
Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld. Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes before grilling.
4
Preheat the barbecue grill to medium-high heat, ensuring that the grates are clean and lightly oiled to prevent sticking.
5
Once heated, place the marinated leg of lamb on the grill. Cook for approximately 20 to 25 minutes, turning occasionally, until the exterior is beautifully browned and crusty. Use a meat thermometer to check for doneness; the internal temperature should reach 130°F for medium-rare.
6
After grilling, remove the lamb from the heat and let it rest for 10 minutes. This resting period ensures that the juices redistribute, keeping the meat tender.
7
Slice the lamb against the grain into thin, diagonal pieces and serve warm. Enjoy the vibrant flavors!
Nutrition Information
21
Fat
1.5
Carbs
28
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Herb-Infused Grilled Leg of Lamb with Garlic and Rosemary.
How many garlic cloves are required?
You will need 8 pressed garlic cloves for this recipe.
What herbs are used for the infusion?
Fresh rosemary is the primary herb used to infuse the lamb with aromatic flavor.
What is the weight of the leg of lamb?
The recipe calls for a 5 lb butterflied leg of lamb.
How do I prepare the garlic and rosemary?
Press the garlic and chop the fresh rosemary, then mix them with salt and pepper to form a coarse paste.
How long should the lamb marinate?
The lamb should marinate for at least 2 hours, though overnight is preferred for the best flavor meld.
Should the lamb be cold when put on the grill?
No, you should remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes before grilling.
What grill temperature is recommended?
You should preheat the barbecue grill to medium-high heat.
How long does the lamb need to cook on the grill?
Cook the lamb for approximately 20 to 25 minutes, turning it occasionally.
What is the target internal temperature for medium-rare?
The internal temperature should reach 130°F for a perfect medium-rare doneness.
Should I rest the lamb after cooking?
Yes, let the lamb rest for 10 minutes after removing it from the grill to allow the juices to redistribute.
How should the lamb be sliced?
Slice the lamb against the grain into thin, diagonal pieces.
What are the optional marinade ingredients?
Optional ingredients include 2/3 cup red wine, 1/4 cup red wine vinegar, and 3/4 cup olive oil.
How many calories are in one serving?
Each serving contains approximately 350 calories.
What is the protein content per serving?
There are 28 grams of protein per serving in this dish.
How much fat is in this recipe?
Each serving contains 21 grams of fat.
How many carbohydrates are in this dish?
This recipe is very low in carbs, with only 1.5 grams per serving.
What can I do with leftovers?
Leftovers make for delicious sandwiches the next day, combined with fresh toppings.
How many ingredients are listed in this recipe?
There are a total of 8 ingredients listed, including optional marinade items.
Do I need to oil the grill?
Yes, ensure the grates are clean and lightly oiled to prevent the meat from sticking.
How do I check for doneness?
Use a meat thermometer to ensure the internal temperature reaches 130°F.
What is the first step in the instructions?
The first step is to mix garlic, rosemary, salt, and pepper into a coarse paste using a fork.
How do I apply the herb paste to the meat?
Generously spread the garlic and rosemary paste over both sides of the lamb for an even coating.
Is this dish suitable for a barbecue?
Yes, it is specifically designed for a barbecue grill and is ideal for summer gatherings.
How much salt is used?
The recipe requires 1 teaspoon of salt for the seasoning paste.
How much pepper should I add?
Use 1/2 teaspoon of ground pepper.
How much fresh rosemary is needed?
You will need 2 tablespoons of chopped fresh rosemary.
Should the lamb be served warm or cold?
The lamb should be served warm for the best flavor experience.
Does this recipe include any sugar?
No, there is no sugar listed in the ingredients or nutritional facts.
What makes the exterior of the lamb flavorful?
Grilling until the exterior is browned and crusty with the garlic-rosemary paste creates a vibrant flavor.