This dish was created for SABER Grills by Colleen Kennedy of Souffle Bombay. Bon appétit!
Looking for something a little different to grill up for dinner? How about a leg of lamb? Boneless or bone-in, either way it’ll be delicious, decadent and easier than anyone would ever guess! A simply prepared and flavorfully grilled leg of lamb is the perfect centerpiece to impress your dinner guests or star your Sunday dinner.
While you’re at it, how about preparing your whole meal on the grill? Sometimes simple is spectacular! If you are anything like me, I am sure you look for ways to make your life a just little bit easier!
An hour later, we sat down as a family, enjoyed the fruit of our collective labors, and had ourselves a delicious good-for-you-meal that the whole family enjoyed! My husband said it was the best lamb he had ever had and those carrots….those carrots!! A new family favorite!
The best part? Everything was prepared simply and, as a result, no added fats. Nothing processed just good wholesome food!
Lamb is a very tender meat, unlike other meats you really do not have to marinate it long. Since I chose to use an infused oil for the meat, leaving it sit overnight was just fine. I have done it both over night and for just 60 minutes…both methods turned out the same. A more robust marinade, however, may toughen the already tender lamb if you let it sit overnight.
By simply allowing the Rosemary sprigs to sit atop the lamb for an hour on your counter as well as while on the grill, surprisingly infuses the lamb just a bit with the lovely flavor. Just remember to add a few fresh sprigs once you flip the meat.
The onions came out beautifully charred and were fantastic. The carrots were melt-in-your-mouth delicious. Their texture and taste were similar to a sweet potato. Mmmm!
Once off the grill, we split the Rosemary-kissed potatoes open and smeared them with a hint of butter & seasonings.
Now, just open a bottle of your favorite red and enjoy! Cheers!
- For the Lamb Marinade:
- 1/3 cup grapeseed or olive oil
- 4 garlic cloves, minced
- 1/2 tsp fresh lemon juice
- Kosher salt & black pepper
- Fresh Rosemary sprigs
- 3-4 pound leg of lamb (with fat cut off)
- For the Vegetable Marinade:
- 1/2 cup grapeseed or olive oil
- 1 Tablespoon Herbs de Provence
- 1 Tablespoon garlic paste
- 1 tsp fresh lemon juice
- 6-8 small red or white potatoes
- 1-2 large red onions, sliced in half
- 1-2 bunches of carrots, cleaned
- In a small bowl, combine grapeseed or olive oil with the minced garlic, salt and pepper and allow to sit for 30 minutes. Add fresh lemon juice, mix well, and set aside.
- Season lamb with salt and pepper, smear with marinade, and lay fresh Rosemary sprigs over top of the meat. Cover and allow meat to sit on the counter and come to room temperature before grilling (doing so will allow even cooking), approximately 1 hour.
- Heat grill to high heat, place your prepared leg of lamb on the grill (with the Rosemary on top) and allow it to sear for 5-6 minutes. Turn the burner below it off and allow it to continue to cook via indirect heat for another 6-15 minutes (see notes below). Turn the burner below the meat back on, flip the leg, allow it to sear for 5 minutes, turn the burner off below it and continue cooking until lamb is done to your liking.
- Remove lamb from grill and allow it to rest for 10 minutes before slicing.
- Skewer potatoes, brush liberally with marinade on both sides and grill for approximately 30 minutes. If you enjoy the taste of rosemary, lay a couple of sprigs atop the potato skewers as they grill. Turn once halfway through grilling.
- Brush onions liberally with marinade, place directly on grill and cook for 20-25 minutes. Carefully turn once halfway through grilling.
- Brush carrots with marinade and cook for 10-15 minutes. Carefully turn once halfway through.
- Brush vegetables with any remaining marinade after you pull them off the grill and serve.
- Notes: If using Herbs de Provence in the vegetable marinade, add in some Kosher salt. When you slice the onions, leave the stems intact, which will help hold the onions together while grilling and flipping. Grill time of your lamb will depend on how you prefer your lamb cooked as well as the grill used. For rare, approximately 30 minutes total (internal temp of 125). For medium-rare approximately 35 minutes, medium 40 minutes and well done 50 minutes. If you enjoy mint with your lamb, try pairing it with a simple mint pesto. Bone-in will take longer to cook vs boneless. I prefer the the extra flavor of bone-in.