If you are craving a succulent leg of lamb, this is the recipe to use. While many recipes require trimming excess fat, this one leaves it on, creating a lamb roast that is both tender and delicious. Just watch the flare-ups that result. We think this will be the best lamb you have ever eaten!
You will need:
- 1 five to six-pound boneless leg of lamb, butterflied
- 4 garlic cloves, peeled
- ½ of an onion
- Zest from 1 lemon
- 2 tablespoons of fresh rosemary leaves (or can use 1 tablespoon or dried rosemary)
- 2 tablespoons olive oil
- 1 tablespoon of apple cider vinegar
- Black pepper
- Kosher salt
- Food processor
- 1-gallon freezer bag
- Several skewers
Step 1: Place the olive oil, apple cider vinegar, lemon zest, rosemary, garlic, and onion into the food processor. Pulse to combine the ingredients. If a food processor is not available, chop the rosemary, onions, and garlic into tiny pieces and add to the other mentioned ingredients.
Step 2: Sprinkle salt and pepper all over the leg of lamb. Put the lamb and the marinade made in Step 1 into the freezer bag and seal the bag. Turn the bag to spread the marinade to all sides of the lamb. Refrigerate the lamb in the bag for 1 to 2 hours.
Step 3: Remove the lamb from the refrigerator. Wait 20 minutes for it to come to room temperature in the plastic bag. Remove the lamb from the bag. To make it easier to turn once on the grill, insert some skewers crosswise through the lamb.
Step 4: Place a double layer of charcoal on one side of the grill. Place a single layer on the other side. Adjust to high heat.
Step 5: Put the lamb, with the fat side down, onto the grill grate above the double layer of coals. Use water to control flame flare-ups. Sear the lamb for 4 minutes on one side, flip it over, and sear it on the other side for 4 minutes.
Step 5: Move the lamb to the side of the grill that has a single layer of coals. Adjust heat to between 300 and 350 degrees Fahrenheit (low). Grill the roast for 35 to 45 minutes based on thickness and number of pounds. Insert a meat thermometer into the thickest section of the lamb. It should read 130 degrees Fahrenheit.
Step 6: Transfer the roast to a cutting board that features a well to catch juices. Cover the lamb with aluminum foil. Let it sit for 5 to 10 minutes. Remove skewers if used. Cut the lamb into slices each ¼ to ½-inch thick, cutting across the grain.
Step 7: Warm a serving platter and place the lamb slices on it, pouring the juices over them prior to serving. A condiment of horseradish or mint jelly is the perfect flavor enhancer.