This Boneless Leg of Lamb Recipe is a tremendous option to place on the table over the holidays or when you are having a large party. When roasted properly on the grill, all your guests will be raving about how your holiday roast is tender and juicy.
Sliced Leg of Lamb and Red Potatoes
Boneless Leg of Lamb.
You will notice a few options when buying lamb. If you are at a market, butcher, or grocery store you usually have three options. A bone in leg of lamb, a boneless leg of lamb that has been tied or placed in a netting, and a leg of lamb the is butterflied open and boneless. Each piece has its positives and uses.
For this recipe, I will be using a boneless leg of lamb that is bound together in netting without the bone. Some folks prefer the bone to stay in which can be argued add flavor and has a nice presentation at the table. If you prefer bone in go for it. Just watch your cooking times. Bone in will require longer on the grill.
I like boneless in the netting for an even temperature throughout the lamb.
What seasonings go with lamb?
This recipe has two classic seasonings that go hand in hand with lamb. The entire lamb is covered with garlic powder and rosemary. If you prefer fresh garlic and rosemary you can make slits with a small knife and shove pieces of fresh garlic into the meat. You can also place rosemary springs against the outside of the meat as they will hold steady because of the netting.
Dry Rub on Leg of Lamb
Should I marinate lamb?
You have the option to marinate a leg of lamb but this recipe does not call for it. Lamb is a tender piece of meat that does not need a marinade assisting with the breakdown of the fibers. Also, you want seasonings to compliment the meat, not mask the flavor. A heavy marinade may just do that. So, if you do decide to marinate you lamb leg only do do for a short period of time such as an hour.
Leg of Lamb and Red Potatoes on grill
How do you roast Lamb on the Grill?
Let your lamb sit out of the refrigerator for 45 minutes. You want to bring it up to room temperature. This will help with even cooking while on the grill. You want the lamb leg evenly cooked edge to center. What you don’t want is a well done edge and a super pink middle.
Preheat your gas grill to 275 degrees F. Place the lamb away from the direct heat fat side up. This way the fat slowly melts into the lamb and helps with keeping the lamb leg moist. Also, slowly cooking the lamb fat adds a nice layer of flavor to the meat because the fat turns nice and crisp while slow roasting.
After a half hour on the grill rotate the lamb so the other side of the meat is facing the flame. This helps with even grilling.
Leg of Lamb and Red Potatoes in cast iron skillet on grill
How long do you roast a boneless leg of lamb?
At 275 degrees F this lamb recipe is based on roasting low and very slow. The reason for the low temp instead of a quicker roast at 350 degrees is keeping an even temp throughout the leg of lamb. In my opinion the best piece of lamb is nice and tender that has been slowly brought up to temperature. Keeping the temp too high allows the outside edges of the lamb to be cooked at a higher temp causing too much well done areas on the outer edges of the meat. You want to keep as much meat at a nice medium rare perfection!
Once the lamb is on the grill close the lid and leave it be. Opening the lid often will delay the grilling process. How long you roast your lamb on the grill depends on the size and internal temperature you are looking for. Check the internal temp of the lamb after an hour grilling. Remember keep the lamb away from the direct heat. After an hour of grilling check the temperature of the lamb often. You don’t want to overcook and take the temp into the medium well or well done range.
Average size boneless lamb leg that you can buy that would serve 6 to 8 people would be 4 pounds. I prefer bringing the temperature up to 125 degrees F and then take it off the grill.
Once off the grill the lamb will continue to rise in temperature and hit 130 degrees F. This should be a nice medium rare. If you prefer rare I would take the lamb off at 120 degrees and let it sit. 125 degrees F should be a really pink middle and rare. Let the lamb sit for a half hour then slice. If you are looking for above a medium temperature for leg of lamb go check out another website. I won’t assist with that mistake!
After the lamb has properly sat and you slice up the leg, sprinkle some kosher salt over the sliced lamb.
Leg of Lamb Roasted on Grill by Sear Marks
What side dishes go well with leg of lamb?
You have a lot of options for side dishes with lamb but I’ve always been a fan of small red potatoes. I roast them next to the lamb on the grill with some olive oil and salt.
Sliced Leg of Lamb by Sear Marks
Sliced Boneless Lamb leg is a treat at any small party or gathering. I nice medium rare slice of lamb will have your friends and guests throwing compliments your way. Guaranteed!
If you like this recipe for Leg of Lamb Recipe click the links below for other Sear Mark recipes for parties….
Boneless Leg of Lamb
This Boneless Leg of Lamb Recipe is a tremendous option to place on the table over the holidays or when you are having a large party. When roasted properly on the grill, all your guests will be raving about how your holiday roast is tender and juicy.
Ingredients
- 1 4 pound leg of lamb boneless
- 2 tablespoons garlic powder
- 1 teaspoon rosemary
- salt
- pepper
Instructions
Cover the entire leg of lamb with the garlic powder, rosemary, and pepper.
Let sit and bring up to room temperature for a 1/2 hour
Preheat your gas grill to 275 degrees F.
Place the lamb away from the direct heat fat side up.
After a half hour on the grill rotate the lamb so the other side of the meat is facing the flame.
Close grill lid and roast for another half hour.
Check temp. Rotate lamb again and bring up to 125 degrees Fahrenheit.
Let sit for thirty minutes and then slice.
Sprinkle with salt.
Serve.
Notes
Lamb should be at room temperature before putting on the grill.
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