Mouthwatering Grilled Lamb Leg BBQ
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat25gram
Protein50gram
Ingredients
- Lamb leg (bone-in, about 2 kg)2 kg
- Olive oil (preferably extra virgin)3 tbsp
- Garlic cloves (fresh and peeled)4 pieces
- Fresh rosemary sprigs2 tbsp
- Fresh thyme sprigs2 tbsp
- Salt (preferably sea salt)2 tsp
- Black pepper (freshly ground)1 tsp
- Lemon juice (freshly squeezed)2 tbsp
This recipe guides you through grilling a delicious lamb leg on your BBQ that is tender, juicy, and richly flavored. Perfect for summer gatherings or a special family dinner. The total cost of ingredients is approximately $25 / €23 / £20 / ₹1850. The dish contains about 450 calories per serving, making it suitable for a high-protein, gluten-free diet. The recipe is of medium difficulty and takes about 2 hours from preparation to serving. Food safety notes are included for safe internal temperatures and handling practices to ensure your meal is both tasty and safe.
Preparation instructions
Prepare the lamb leg
1Trim excess fat from the lamb leg, if any. Score the fat skin lightly with a sharp knife to help seasonings penetrate and for better cooking.
Make the marinade
2In a bowl, combine olive oil, minced garlic, chopped rosemary and thyme, salt, pepper, and lemon juice. Mix well to create the marinade.
Marinate the lamb
3Rub the marinade all over the lamb leg thoroughly. Cover and refrigerate for at least 1 hour, ideally 4 hours or overnight, for flavorful meat.
Preheat the grill
4Preheat your BBQ grill to medium heat, about 180-200°C (350-400°F). Ensure the grill grates are clean and lightly oiled to prevent sticking.
Grill the lamb leg
5Place the lamb leg on the grill over indirect heat (not directly over flames). Close the lid, and cook for about 1 to 1.5 hours, turning occasionally for even cooking.
Monitor internal temperature
6Use a meat thermometer to check the internal temperature. For medium-rare lamb, aim for 60°C (140°F); for medium, 65°C (150°F); for well done, at least 70°C (160°F). Always insert the thermometer into the thickest part without touching bone.
Rest the lamb
7Once done, remove the lamb leg from the grill and cover it loosely with aluminum foil. Let it rest for 15 minutes to allow juices to redistribute, ensuring juicy slices.
Slice and serve
8Carve the lamb leg against the grain into thin slices and serve warm with your favorite side dishes.
Cooking Tips
1Use a meat thermometer to ensure your lamb reaches safe internal temperature and prevent under/overcooking.
2Avoid cross-contamination by using separate cutting boards and utensils for raw meat and vegetables.
3If you don’t have fresh herbs, you can use 2 teaspoons each of dried rosemary and thyme but adjust seasoning to taste.
4For extra flavor, add a splash of red wine or balsamic vinegar to the marinade.
5Make sure to oil the grill grates just before putting the lamb on to prevent sticking and tearing of meat.
Equipment
- BBQ grill or charcoal grill
- Meat thermometer
- Sharp knife
- Mixing bowl
- Brush or spoon for marinating
- Aluminum foil
- Tongs or spatula
Grocery Shopping List
- [ ] Lamb leg (about 2 kg) - Approx. $20 - Choose fresh meat with a firm texture and a pink to reddish color.
- [ ] Olive oil (extra virgin) - Approx. $4 for a bottle - Look for cold-pressed and organic if possible.
- [ ] Garlic cloves (4 pieces) - Approx. $0.50 - Fresh bulbs should be firm and without sprouts.
- [ ] Fresh rosemary sprigs - Approx. $1.50 - Choose vibrant green and fragrant sprigs.
- [ ] Fresh thyme sprigs - Approx. $1.50 - Select fresh smelling and firm leaves.
- [ ] Sea salt - Approx. $1 - Coarse or fine as preferred.
- [ ] Black pepper (ground or whole peppercorns) - Approx. $1 - Freshly ground pepper gives better flavor.
- [ ] Lemon (for juice) - Approx. $0.50 - Select firm and bright-skinned lemons.
Estimated total cost: $25.00
FAQ
How do I know when the lamb leg is fully cooked and safe to eat?
Use a meat thermometer to ensure the lamb reaches at least 60°C (140°F) for medium-rare, 65°C (150°F) for medium, and 70°C (160°F) for well done. The lamb is safe to eat at these temperatures.
Can I marinate the lamb leg overnight?
Yes, marinating overnight or for at least 4 hours enhances the flavor and tenderness of the meat.
What do I do if I don’t have a grill?
You can roast the lamb leg in an oven at 180°C (350°F) for about 1.5 to 2 hours or until the internal temperature reaches your desired doneness.
How should I handle the lamb to avoid cross-contamination?
Always use separate cutting boards and utensils for raw lamb and other ingredients. Wash hands, knives, and surfaces thoroughly after handling raw meat.
Can I substitute the herbs if I don’t have fresh rosemary or thyme?
Yes, you can use dried rosemary and thyme starting with half the amount by volume because dried herbs are more concentrated. Adjust seasoning to taste.