Garlic Rosemary Grilled Leg Of Australian Lamb

Name: Garlic Rosemary Grilled Leg Of Australian Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: australian lamb; 1 australian leg of lamb, boneless; marinade; 1 teaspoon cayenne pepper; 2 tablespoons garlic, chopped; 2 teaspoons kosher salt, divided, to taste; 1/2 cup extra virgin olive oil; 1 tablespoon lemon zest, divided; 1/4 cup lemon juice, divided; 1 teaspoon fresh rosemary, chopped; roasted red pepper sauce; 18 ounces roasted red peppers (about 5 peppers/3 cups); 2 tablespoons extra virgin olive oil, divided; 2 tablespoons lemon zest, divided; 2 tablespoons lemon juice, divided; 1/2 teaspoon fresh rosemary, chopped

Servings: persons

australian lamb
1 australian leg of lamb, boneless
marinade
1 teaspoon cayenne pepper
2 tablespoons garlic, chopped
2 teaspoons kosher salt, divided, to taste
1/2 cup extra virgin olive oil
1 tablespoon lemon zest, divided
1/4 cup lemon juice, divided
1 teaspoon fresh rosemary, chopped
roasted red pepper sauce
18 ounces roasted red peppers (about 5 peppers/3 cups)
2 tablespoons extra virgin olive oil, divided
2 tablespoons lemon zest, divided
2 tablespoons lemon juice, divided
1/2 teaspoon fresh rosemary, chopped

1
To make marinade, combine the cayenne, garlic, Kosher salt, 1/2 cup of the olive oil, 1 tablespoon of the lemon zest, 1/4 cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
2
Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140u00b0F, about 35-45 minutes.
3
To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
4
To serve, slice lamb and place 6 ounces on a plate. Top with 1/4 cup of chunky roasted red pepper sauce.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: australian lamb, 1 australian leg of lamb, boneless, marinade, 1 teaspoon cayenne pepper, and more.

Yes, Garlic Rosemary Grilled Leg Of Australian Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!