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Grilled Boneless Leg of Lamb Recipe

Grilled Boneless Leg of Lamb

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Average Rating:

Total Reviews: 16

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  • on August 26, 2012

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    I served this to a friend who doesn't really care for lamb and she loved it. I think I would use more mint the next time because you really don't have the taste of mint, which is great with leg of lamb. I also let it marinate for 24 hours - not on purpose - and it was still great. I served it with grilled potato wedges and grilled zucchini with a mint pesto - yum-o!

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  • on April 25, 2011

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    Dear Rachel, I love your shows. I have never cooked Leg of Lamb before, only Rack of Lamb. My husband LOVES Lamb, so I made your Grilled Boneless Leg of Lamb and he said it was the BEST Lamb he has ever eaten. Thank You so much for your recipe. It was easy to follow and easy to make. Keep on coming up with GREAT recipes.

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  • on March 11, 2010

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    ok WOW! We loved it. Easy and wonderful. I bought one that was preseasoned and added a little extra greek seasoning. I did cook it longer because it wasn't butterflyed and we like meat medium to medium well. We had 3rds! I live on food network, this is a must in my opinion!

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  • on January 14, 2010

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    This recipe is so easy to follow. Hubby sliced it up and we had it like a gyro. It was delicious. I've made it a few times. I think I'm going to try it with the potatoes this time.

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  • on November 24, 2009

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    My first try at lamb and it lived up to the advertisement. A winner by any stretch of the imagination. I made some slits in the meat so that the paste got into the indside also.

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  • on July 09, 2009

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    Thanks for this fabulous recipe. I never was able to cook and serve lamb to be proud of until I tried this. Everyone LOVES it.

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  • on May 28, 2009

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    My Husband hates lamb. My husband hates mint, He loves this recipe. It was so yummy and super easy.

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  • on December 17, 2008

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    I have made this for a group of our friends several times over the past 3 years. Always on Easter, but also for other occasions. Last year, my friend changed his travel plans on Easter so he would not miss the lamb. I usually butterfly the meat and cut off the excess fat then put it in the marinade inside a zip bag before the guests arrive. It is so easy to just fire up the grill, cook it, let it rest, slice and eat. Also, doneness varies greatly depending on thickness and the grill heat, as well as whether the meat has had any time to come up to room temperature prior to cooking.

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  • on December 10, 2008

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    I made this recipe last night and it is sooo quick and soooooooo good. I was going to put it on the grill, but forgot that I had taped up the back door so the Canadian Express would stop howling in and jacking up my gas bill (can't wait to see that one!!! SO I cooked it in the broiler. The potato recipe that goes with it sounds so good and easy too, that I might make the WHOLE THING for Christmas dinner!!!!!

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  • on June 11, 2008

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    I used a local, grass-fed boneless leg of lamb from the farmer's market and added a little squeeze of honey and some rosemary to the marinade. Such a nice switch up for grilled dinner menu! Also served with grilled, sliced squash and zucchini! So good!! Can't wait to try pitas!

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