Grilled Leg Of lamb

Prep Time
Cook Time
Ready In

"Marinate the lamb one day before you plan on serving. Recipe source: Bon Appetit (August 2004)"

Original recipe yields 8 servings


  • Serving Size: 1 (312.6 g)
  • Calories 746.6
  • Total Fat - 58.6 g
  • Saturated Fat - 27.9 g
  • Cholesterol - 187.1 mg
  • Sodium - 397.5 mg
  • Total Carbohydrate - 2.1 g
  • Dietary Fiber - 0.8 g
  • Sugars - 0.9 g
  • Protein - 49.7 g
  • Calcium - 46.1 mg
  • Iron - 4.6 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.4 mg

Step 1

Combine first 3 ingredients (-cloves) in a bowl and then whisk in the vinegar. Let stand for 15 minutes. Whisk in apple juice concentrate, mustard, rosemary and oil. Season with salt and pepper.

Step 2

Place lamb, boned side up, in a 15 x 10 x 2 inch glass baking dish; sprinkle with salt and pepper. Spread 1/3 cup marinade over top of lamb; turn over, sprinkle with salt and pepper and spread remaining marinade over the lamb. Cover with plastic wrap and chill overnight.

Step 3

Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Place lamb on grill with marinade still clinging to the lamb (reserve dish with marinade).

Step 4

Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from reserved dish. Turn lamb over and gill until thermometer inserted into thickest part registers 130 degrees F for medium rare, brushing often with marinade (5 minutes longer per side). Transfer lamb to platter; cover loosely with foil and let rest 15 minutes.

Step 5

Slice lamb thinly and arrange on platter and serve.

Tips & Variations

No special items needed.


I cooked this over direct heat for 20 minutes and then had to move it to indirect heat as it was just starting to char. I cooked it for another 25 minutes and it turned out perfectly. A very tasty lamb recipe.

review by:
(17 Sep 2017)