Grilled Boneless Leg of Lamb

Total Time:
30 min
10 min
20 min

2 to 3 servings, plus 1 pound of leftovers

  • 1 small boneless leg of lamb, 2 3/4 pounds, ask your butcher to butterfly the leg for you
  • Coarse salt and black pepper
  • 6 cloves crushed garlic
  • 1 bunch fresh mint leaves, washed
  • 1/2 cup extra-virgin olive oil, for drizzling
  • Wedges lemon or grapefruit
  • Baby Potatoes, recipe follows

Preheat a grill or grill pan. Place lamb on a shallow baking pan. Season both sides of the meat with salt and coarse black pepper. In a food processor, puree the garlic, mint, salt and pepper, then add the extra-virgin olive oil in a slow stream. Pour marinade over the lamb and rub into the meat. Place on grill and cook on 1 side for 10 minutes. Flip lamb, cover with aluminum foil and grill for another 10 minutes.

Remove lamb from grill pan and let rest for 10 minutes for juices to redistribute. Slice and serve. Squeeze a wedge of lemon or grapefruit over the meat and enjoy. Reserve 1 pound of the meat for the next day's recipe, see below. Complete this menu with Baby Potatoes with Cumin and Watercress Salad with Lime Dressing.

Baby Potatoes with Cumin:

1 1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole

Extra-virgin olive oil, for drizzling

1 teaspoon cumin seeds

Coarse salt

Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the above recipe for lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.

Yield: 3 servings

Preparation time: 5 minutes

Cooking time: 25 minutes

Ease of preparation: easy

Watercress Salad with Lime Dressing:

1 bunch watercress, trimmed and coarsely chopped

4 sprigs fresh mint, chopped, 2 tablespoons

A handful of flat-leaf parsley, chopped

1 heart of romaine, coarsely chopped

1 ripe lime, juiced

1 teaspoon sugar

3 tablespoons extra-virgin olive oil, eyeball it

Coarse salt and pepper

Combine watercress, mint, parsley and romaine in a small salad bowl. Combine lime juice and sugar in a small dressing bowl. Whisk oil into lime juice in a slow stream. Pour dressing over the salad and season with salt and pepper, to your taste.

Yield: 3 servings

Preparation time: 10 minutes

Cooking time: none

Ease of preparation: easy

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4.8 18
Simple and delicious. The cumin potatoes are brilliant! item not reviewed by moderator and published
Excellent. It was sooo tender! My family devoured it! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
My Husband hates lamb. My husband hates mint, He loves this recipe. It was so yummy and super easy. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
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! item not reviewed by moderator and published
I cooked as recipe called for but meat was sooo raw that I had to slice and fry it.. seasons was great.. I think this seasoning will be great for the lamb chip. item not reviewed by moderator and published
This recipe was wonderful. This was my first time to ever make lamb and I prepared for some members of my church and they loved it! Thanks! item not reviewed by moderator and published
Excellent and simple. The kids enjoyed it, which is a surprise considering it is difficult to get them to try anything new. item not reviewed by moderator and published
This was my first try at lamb and what attracted me to this recipe was it's simplicty. A+ Cooking on the grill was easy, turning only once and grilling only enhanced the flavors from the seasonings in the marinade. "Game-iness" was never a factor. A+ Of the 2 entrees this was the first one to run out. Guess I'll need to double the recipe next time! A++ item not reviewed by moderator and published
So very easy and delicious..I used a butterflied lamb and it was sumptious! item not reviewed by moderator and published
I made this for my husband on Easter. It was FANTASTIC!! I think it has become a new tradition. We made the entire meal (salad and potatoes)... everything went together quick and easy. I was even able to figure out how to butterfly my own leg of lamb. Rachel is GREAT! item not reviewed by moderator and published

Not what you're looking for? Try:

Grilled Leg of Lamb with Pomegranate Molasses

Recipe courtesy of Alton Brown