Grilled Lamb With Rosemary

0  out of 0
Date December 29, 2015
Twitter  Stumbleupon  Delicious  Facebook  Digg      Print   Send   Upload your recipe images   Add To My Cookbook
CrownBBQ Leg of lamb with many layers of flavor
From Category Leg

Posted In Leg Recipes


1. Prepare a medium-hot charcoal fire. Or heat oven to 450 degrees
and line jellyroll pan with aluminum foil.
2. Combine garlic, rosemary, oil, vinegar, mustard and salt in a small
bowl. Rub over entire surface of lamb. (Can be done as long as 12
hours ahead of time, if desired.)
3. Place lamb on grill or baking sheet and sprinkle generously with
ground pepper. Grill or bake until it registers 120 degrees on an
instant reading thermometer for rare, 22 to 25 minutes; or longer as
desired. Let rest for 5 minutes before slicing.


1 lg clove garlic,minced
1 T fresh rosemary,minced
1 T olive oil
2 t white wine vinegar
2 t dijon mustard
1/2 t salt
1 1/2 lb leg of lamb*
1 black pepper,Freshly Ground
*Brought to room temperature. A butterflied leg of lamb has a center
portion and two flaps. This recipe uses only the center portion. The
remaining portions can be stored in the freezer for later use. The
larger flap (sirloin) can be grilled. The smaller one is excellent to
use for kebabs. If you're cooking for a larger group, use the entire

  • PREP n/a
  • COOK n/a
  • READY IN 1 h 10 min
  • DIFFICULTY Moderate
New Reviews
» Not yet reviewed by any member. You can be the first one to write a review.
Related Recipes
No Related Recipes Found