Grilled Marinated Lamb
This Grilled Marinated Lamb is incredibly juicy and flavorful! It's perfect for summer barbecues and will impress your guests.
Servings: 6 servings
Ingredients
- 1/2 cup extra virgin olive oil adds richness and helps to tenderize the meat
- 1/2 lemon zested enhances the lemon flavor without the acidity
- 1 lemon juiced fresh lemon juice brightens up the marinade
- 4 cloves minced garlic adds an aromatic punch
- 2 tablespoons minced rosemary provides a fragrant, earthy note
- 1 teaspoon kosher salt essential for seasoning
- 1/2 teaspoon black pepper adds a hint of spice
- 5 pound boneless leg of lamb the star of the show
Instructions
- In a mixing bowl, combine the extra virgin olive oil, lemon zest, lemon juice, minced garlic, minced rosemary, kosher salt, and black pepper. Whisk together until well combined.
- Place the boneless leg of lamb in a large resealable bag or a shallow dish. Pour the marinade over the lamb, ensuring it’s well-coated on all sides. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- About 30 minutes before you’re ready to grill, preheat your grill to medium-high heat.
- Remove the lamb from the marinade and let any excess marinade drip off. Place the lamb on the grill. Grill for about 15-20 minutes on each side, or until the internal temperature reaches your desired doneness (135°F for medium-rare).
- Once the lamb is cooked to your liking, remove it from the grill and let it rest for at least 10 minutes. After resting, slice the lamb against the grain and serve.
Equipment
- Grill
- Mixing Bowl
- Whisk
- Meat Thermometer
- Plastic wrap or resealable bag
Notes
- For extra flavor, add a splash of red wine or balsamic vinegar to the marinade.
- Ensure your grill grates are clean and oiled to prevent sticking.
- Let the lamb come to room temperature for about 30 minutes before grilling for even cooking.
- Pair your grilled lamb with sides like roasted vegetables for a complete meal.