Grilled Leg of Lamb Recipe

Name: Grilled Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra-virgin olive oil, plus more for grilling; 1/4 cup red wine vinegar; 4 garlic cloves, chopped; 2 tablespoons chopped fresh oregano; 1 tablespoon chopped fresh thyme leaves; 1 lemon, juiced; 1 tablespoon Dijon mustard; Kosher salt and freshly ground black pepper; 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied; 2 cups mache or mixed baby greens; 1/2 bunch mint, leaves only; 1/4 cup sliced scallions

Servings: persons

1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh thyme leaves
1 lemon, juiced
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
2 cups mache or mixed baby greens
1/2 bunch mint, leaves only
1/4 cup sliced scallions

1
To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste.
2
Blend until thoroughly combined.
3
Pat the lamb dry and put it on a shallow platter.
4
Season all over with salt and pepper.
5
Pour half of the vinaigrette over the lamb, turning the meat to get it well coated.
6
Marinate in the refrigerator for 2 hours.
7
Remove the marinated meat from the refrigerator about 30 minutes before grilling.
8
Heat the grill (or large cast iron skillet) and oil it lightly.
9
Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare.
10
(Adjust the time accordingly for other degrees of doneness.)
11
Transfer to a cutting board and let rest for 10 minutes.
12
Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette.
13
Season with salt and pepper.
14
Slice the lamb into thick slices and serve with greens.

630

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, plus more for grilling, 1/4 cup red wine vinegar, 4 garlic cloves, chopped, 2 tablespoons chopped fresh oregano, and more.

Yes, Grilled Leg of 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!

Grilled Leg of Lamb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions