Grilled Leg of Lamb

Total Time:
3 hr
20 min
2 hr
40 min

6 to 8 servings

  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 2 tablespoons chopped fresh oregano
  • 1 tablespoon chopped fresh thyme leaves
  • 1 lemon, juiced
  • 1 tablespoon Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 (3 1/2-pound) boneless leg of lamb, butterflied but not tied
  • 2 cups mache or mixed baby greens
  • 1/2 bunch mint, leaves only
  • 1/4 cup sliced scallions
To make the vinaigrette:

To a blender, add: the oil, vinegar, garlic, oregano, thyme, lemon juice, and Dijon mustard, season with salt and pepper, to taste. Blend until thoroughly combined. Pat the lamb dry and put it on a shallow platter. Season all over with salt and pepper. Pour half of the vinaigrette over the lamb, turning the meat to get it well coated. Marinate in the refrigerator for 2 hours. Remove the marinated meat from the refrigerator about 30 minutes before grilling.

Heat the grill (or large cast iron skillet) and oil it lightly. Remove the lamb from the marinade and grill for about 15 to 20 minutes per side for medium-rare. (Adjust the time accordingly for other degrees of doneness.) Transfer to a cutting board and let rest for 10 minutes.

Toss the mache (or mixed baby greens), mint leaves, and scallions in a bowl and dress the salad with about 3 tablespoons of the reserved vinaigrette. Season with salt and pepper. Slice the lamb into thick slices and serve with greens.

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4.7 19
It was ok! item not reviewed by moderator and published
Best leg of lamb, or really, best food I have ever had. Be sure to look up is caper-rasin salsa to put on top. The salsa is what makes it the best thing I have ever eaten. It was amazing and unfortunately, did not make it past 10 minutes before it was all gone. item not reviewed by moderator and published
My new go to lamb marinate, I picked up a 2 & 3/4# piece. I cooked it 10 minutes per side on a hot charcoal fire and let rest. What flavor, the fresh herbs go along way. Marinate has a beautiful blend of multi flavors. Served w/ Ina's Orzo and roasted vegetables (which I made the day b/4). Would definitely make again, going to use on rack of lamb next time. item not reviewed by moderator and published
Awesome. Made double this last night,and i marinated this and chicken for about 4 hrs. Both were so tender and moist.Unfortunately there were no leftovers. item not reviewed by moderator and published
I made this to take to a New Years Eve Pot was a hit! The marinate is delicious and the combo of mache, shallots, mint and the leftover marinate as a dressing. I will prepare this recipe over and over. Note: Seared on stove for 20 minutes a side (my lamb was a bit bigger than what recipe called for and finished it off for about 10-15 minutes in a 400 degree oven....let it set and VIOLA! item not reviewed by moderator and published
My girlfriend who usually doesn't eat lamb loved it. So did I. will definitely be making again. item not reviewed by moderator and published
I lived in the Med. area for many years and this is a wonderfully representative recipe of the area. My husband who does not like lamb thinks this recipe is great. Since I love lamb I have tried many recipes before finding this one. However, I have to say I do not think I have tried a Tyler recipe that I have not liked. He is a terrific and creative chef. If you like the lamb try his cornish game hens, I think the show was a holiday meal but wow another crowd pleaser! item not reviewed by moderator and published
Tyler does this recipe on an indoor grill which I imagine would leave a fair amount of the gaminess since the heat is not as intense nor the fire present such as what would occur on a coal BBQ. I followed this recipe to the ingredient and cooked it on mequite coals at ahigh temperature. The layer of fat was deliciously crisped (and hence "de-gamed") by the contact of the fire and the coals imparted an extremely mediterranean feel to this most succulent meat. I would not make this dish any other way in all honesty! Since the meat will have varying levels of done-ness I would aim for the thickest part to register about 135 degrees (rarish) which will grant you a wide variety of levels of "done-ness." though all of them taste great!!!! item not reviewed by moderator and published
This is our new "go to" lamb recipe. So easy and so delicious. We make extra marinade now and use it as salad dressing. item not reviewed by moderator and published
This was the best thing I have tasted in a long while. Absolutely delicious. item not reviewed by moderator and published

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Grilled Leg of Lamb with Mango and Mint sauce