Slow-Grilled Leg of Lamb

Slow-Grilled Leg of Lamb
Photo: James Baigrie
Hands On Time:
15 mins
Total Time:
4 hrs 15 mins
8 to 10 -


  • 1 5- to 6-pound whole leg of lamb, bone in

  • 3 garlic cloves

  • 3 tablespoons Dijon mustard

  • 2 tablespoons olive oil

  • juice of 1 large lemon (3 tablespoons)

  • 1 tablespoon fresh rosemary leaves

  • 1 teaspoon kosher salt

  • freshly ground black pepper


  1. Discard the meat's tough membrane and excess fat and place the lamb in a large baking dish. Turn on a blender or food processor and drop the garlic onto the spinning blades. Turn off the machine, add the remaining ingredients, and blend to a paste. Spread the paste over the lamb. Cover and let marinate in the refrigerator 2 to 8 hours.

  2. Preheat the grill with all the burners on high. After 15 minutes, turn off the center burners and reduce the outer burners to medium. (If using charcoal, light 50 briquettes and let them burn until they are covered with gray ash. Push them into 2 banks on either side of the grate. Place a drip pan between the coals. Replace the grate.)

  3. Grill the lamb, with the grill covered, for 1 1/4 to 1 3/4 hours. (If using charcoal, add 10 briquettes after 1 hour to maintain heat.) The lamb is done when it registers 140° F on an instant-read thermometer. Let rest at room temperature for 15 minutes before carving.

  4. Rainy-day method:Prepare the lamb as above, but roast on a rack in a roasting pan in a 325° F oven for 1 1/2 to 2 hours or until an instant-read thermometer inserted into the meat registers 140° F. Let rest 15 minutes before carving.

Nutrition Facts (per serving)

418 Calories
26g Fat
1g Carbs
42mg Protein
Nutrition Facts
Calories 418
% Daily Value *
Total Fat 26g 33%
Saturated Fat 10g 50%
Cholesterol 145mg 48%
Sodium 488mg 21%
Total Carbohydrate 1g 0%
Protein 42g
Calcium 26mg 2%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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