Summer is grilling season, and what better way to celebrate than with a perfectly cooked leg of lamb? This recipe delivers juicy, flavorful lamb every time, making it a showstopper for any barbecue or family gathering. It’s surprisingly easy to achieve restaurant-quality results at home, turning this delicious dish into a regular part of your healthy meal rotation. This easy recipe is perfect for quick dinner ideas when you crave something special.
Ingredients:
- 4-5 lb boneless leg of lamb
- 2 tablespoons olive oil
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, quartered
- 4 sprigs fresh rosemary (optional, for garnish)
Instructions:
Preparing the Lamb:
- Pat the lamb dry: Use paper towels to thoroughly dry the surface of the leg of lamb. This is crucial for a good sear.
- Create the rub: In a small bowl, combine olive oil, dried rosemary, dried thyme, garlic powder, salt, and pepper. Mix well.
- Season generously: Rub the mixture all over the leg of lamb, ensuring it's evenly coated. Don't be shy with the seasoning!
- Stuff with lemon: Place lemon quarters inside the cavity of the lamb. This adds a lovely citrusy flavor.
Grilling the Lamb:
- Preheat your grill: Preheat your grill to medium-high heat (approximately 375-400°F). Clean the grates thoroughly for even cooking and to prevent sticking.
- Sear the lamb: Place the lamb on the preheated grill and sear for 3-4 minutes per side to develop a beautiful crust.
- Reduce heat and cook: Reduce the heat to medium-low (approximately 300-325°F). Continue cooking the lamb, turning occasionally, until it reaches your desired doneness. Use a meat thermometer for accuracy.
- Check for doneness: The internal temperature should be:
- Rare: 125-130°F
- Medium-rare: 130-140°F
- Medium: 140-150°F
- Well-done: 150°F and above
- Rest the lamb: Once cooked, remove the lamb from the grill and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
Serving Suggestions:
Carve the lamb against the grain into thin slices. Serve immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad. Garnish with fresh rosemary sprigs for an extra touch of elegance.
Cooking Tips & Variations:
- Marinating: For extra flavor, marinate the lamb for at least 2 hours, or preferably overnight, in a mixture of olive oil, lemon juice, garlic, and herbs.
- Bone-in vs. Boneless: This recipe works well with both bone-in and boneless legs of lamb. Bone-in lamb will generally take a bit longer to cook.
- Alternative Herbs: Feel free to experiment with different herbs and spices, such as oregano, mint, or paprika.
- Adding Vegetables: Roast vegetables alongside the lamb on the grill for a complete one-pan meal.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the lamb and serving size. Use a nutrition calculator for more precise details based on your specific ingredients and portion sizes. However, leg of lamb is a good source of protein and iron.
This homemade cooking method ensures a delicious, healthy meal that’s perfect for impressing your guests or enjoying a special dinner at home. It’s a fantastic addition to your repertoire of best recipes, and a welcome change from your usual quick dinner ideas. Enjoy!