Spiced Leg Of Lamb On The Grill Recipe

Name: Spiced Leg Of Lamb On The Grill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds boneless butterflied leg of lamb; 2 cups red wine; 1 tablespoon sugar; 1 tablespoon black peppercorns; 1 cinnamon stick; 6 cloves; 1 tablespoon cumin, ground; 1 tablespoon coriander, ground; 2 pieces cardamom; 2 tablespoons ginger, minced; 2 tablespoons garlic, crushed; 1 sprig mint leaves; 1 piece orange or lemon peel; 1 cup low-sodium soy sauce; salt and pepper

Servings: persons

4 pounds boneless butterflied leg of lamb
2 cups red wine
1 tablespoon sugar
1 tablespoon black peppercorns
1 cinnamon stick
6 cloves
1 tablespoon cumin, ground
1 tablespoon coriander, ground
2 pieces cardamom
2 tablespoons ginger, minced
2 tablespoons garlic, crushed
1 sprig mint leaves
1 piece orange or lemon peel
1 cup low-sodium soy sauce
salt and pepper

1
Boil the wine with the sugar, peppercorns, cinnamon, cloves, cumin, coriander, and cardamom.
2
Simmer the marinade for 10 minutes, then add ginger, garlic, mint, orange peel, and soy sauce.
3
Remove marinade from heat and cool to room temperature. (This can be done up to a day in advance, however, then refrigerate the marinade and strain the mint and solid spices out after 24 hours.)
4
Trim as much fat as possible from the leg of lamb (or ask your butcher).
5
Place lamb in a large zipper bag or airtight container, add marinade, and refrigerate for up to 24 hours.
6
Remove lamb from marinade and dry with paper towels. Sprinkle salt and pepper on both sides.
7
Grill over medium heat, about 10-15 minutes per side, or until the internal temperature at the thickest part measures 125 F for medium rare.
8
Remove lamb from grill. Rest for 10 minutes. Slice and serve with any collected juices.

3405

kcal

Calories

369

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 15 ingredients. The key ingredients include: 4 pounds boneless butterflied leg of lamb, 2 cups red wine, 1 tablespoon sugar, 1 tablespoon black peppercorns, and more.

Yes, Spiced Leg Of Lamb On The Grill 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!

Spiced Leg Of Lamb On The Grill

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions