Looking for leg of lamb that’s crispy on the outside, juicy on the inside, and packed with delicious flavor? Try this recipe for grilled leg of lamb! By starting on high heat and then moving to a lower heat, it gets nice and crispy on the outside, then cooks low and slow so it's nice and tender in the middle. Tastes great with these recipes for garlic and rosemary grilled potatoes and grilled green beans!
Ingredients (allow at least 4 ounces of lamb per person):
1 butterflied, semi-boneless leg of lamb (you can buy it butterflied from the store or butcher, or butterfly it yourself)
8-10 ounces of plain Greek yogurt (2 single-serve packages)
4 tablespoons olive oil
Juice of one lemon
1 ½ tablespoons dried rosemary
1. The night before you plan to grill your lamb, prepare the marinade: Mix yogurt, olive oil, lemon juice, one tablespoon rosemary, and salt and pepper to taste. Cover lamb with marinade. Let sit at least overnight, up to three days. The longer the better!
2. Prepare the grill by “banking” your charcoal, or stacking the coals so that you have twice as many coals on one side than the other. This creates a high heat side and a medium heat side.
3. Remove the lamb and discard remaining marinade. Pat with paper towels to remove excess.
4. Place lamb, fat-side down, over high heat. Cook for five minutes. Watch for flare-ups! Be ready to put them out with a water spray bottle.
5. Turn lamb over, cook on high heat another five minutes.
6. Move lamb over to medium-low heat. Cook for a total of 20 minutes per pound (counting the first ten minutes on high heat), turning once more.
7. Remove from grill and place on plate to catch the juices. Tent with foil and let rest for 15 minutes.
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