Imagine the tantalizing aroma of rosemary and lemon wafting through your kitchen as you prepare a succulent boneless leg of lamb, grilled to perfection. This Mediterranean delight is not just a meal; it's an experience that will transport your taste buds to sun-drenched shores and lively gatherings. Whether you're hosting a dinner party or simply treating yourself to a gourmet meal at home, this Grilled Rosemary Lemon Boneless Leg Lamb recipe promises to impress. With just a few simple ingredients and some expert tips, you can create a dish that’s bursting with flavor and sure to be the star of the show. Ready to elevate your grilling game? Let’s dive into the details!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 boneless leg of lamb (about 4 lbs)
- 3 tbsp fresh rosemary, chopped
- 2 lemons, zested and juiced
- 4 garlic cloves, minced
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing the marinade for the lamb. In a mixing bowl, combine the chopped fresh rosemary, lemon zest, lemon juice, minced garlic, and olive oil. Mix well to create a cohesive marinade.
- Season the marinade with salt and pepper to taste. Adjust the seasoning as needed to ensure a balanced flavor.
- Place the boneless leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap.
- Refrigerate the lamb for at least 30 minutes, allowing the flavors to penetrate the meat. For best results, marinate for up to 4 hours or overnight.
- Preheat your grill to medium-high heat (about 400°F to 450°F). Make sure the grill grates are clean and lightly oiled to prevent sticking.
- Remove the lamb from the marinade and let it come to room temperature for about 15 minutes before grilling. Discard any leftover marinade.
- Place the lamb on the preheated grill, fat side down. Grill for about 15 minutes to sear the meat, then flip it over.
- Continue grilling the lamb for an additional 30 to 45 minutes, depending on your desired level of doneness. Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium, and 160°F for well done.
- Once the lamb reaches your preferred temperature, remove it from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 10 to 15 minutes. This allows the juices to redistribute throughout the meat.
- After resting, slice the lamb against the grain into thick slices. Serve warm, garnished with additional fresh rosemary or lemon wedges if desired.
- Pair the grilled rosemary lemon boneless leg lamb with your favorite Mediterranean sides, such as grilled vegetables, a fresh salad, or couscous.
Tips
- Marinate for Maximum Flavor: For the best results, allow the lamb to marinate for at least 4 hours or overnight. This will ensure the flavors of the rosemary and lemon deeply penetrate the meat, resulting in a more flavorful dish.
- Bring to Room Temperature: Before grilling, let the marinated lamb sit at room temperature for about 15 minutes. This helps it cook more evenly and reduces the risk of tough meat.
- Use a Meat Thermometer: To achieve your desired level of doneness, invest in a meat thermometer. Aim for 135°F for medium-rare, 145°F for medium, and 160°F for well done. This ensures perfectly cooked lamb every time.
- Let It Rest: After grilling, let the lamb rest for 10 to 15 minutes before slicing. This step is crucial as it allows the juices to redistribute, keeping the meat moist and tender.
- Pair with Mediterranean Sides: Enhance your meal by serving the grilled lamb with fresh Mediterranean sides, such as grilled vegetables, a vibrant salad, or fluffy couscous. This not only complements the dish but also adds a colorful touch to your table.
Nutrition Facts
Calories: 531kcal
Carbohydrates: 3g
Protein: 50g
Fat: 44g
Saturated Fat: 14g
Cholesterol: 120mg
