Picking the Right Meat and Cut
- There’s no other meat like lamb: it’s velvety, delicate yet rich, with a juicy, fresh taste.
- When selecting a cut, American Leg of Lamb is perfect for the grill. A “butterflied” cut simply means the lamb has been slit open and spread apart for quicker and more even cooking.
- Chops and ground lamb are as easy to prepare and grill as any steak, chop or burger!
Ultimate Flavor Satisfaction
- Flame-grilled lamb meets its heavenly match with bold seasonings and hearty sauces.
- Lamb is unique in that it stands up to full and aromatic spices, giving it the starring role in many popular cuisines, like Moroccan, Indian and Malaysian.
- Marinades that complement lamb include flavors with onion, lemongrass, or garlic and herbs such as rosemary and cilantro.
- Marinades should contain enough acidity, by using lemon, vinegar and/or other citrus ingredients, to help carry the flavors deep into the meat.
- Dry rubs are another great way to add flavor to your lamb.
Prepping your Leg of Lamb
- For boneless, plan on marinating the meat for 4-6 hours; for bone-in, marinate overnight.
- Let the leg sit at room temperature for about 30 minutes before you put it on the grill heated to medium heat.
- If making delicious kebabs, dice your boneless leg of lamb before grilling it to perfection. Place on metal skewers and marinate in a leak-proof plastic bag in the refrigerator, turning the bag to marinate all lamb surfaces (anywhere from 2 hours to overnight). If using wooden skewers, soak skewers in water for 20-30 minutes before adding meat.
Time to Cook
- Start by grilling over medium-high, direct heat in order to sear the surface (this creates a crusty surface that locks in moisture and flavors). Turn every 5 minutes while trying to get your crust.
- After 10-15 minutes, lower your heat to medium and move meat to indirect heat. Grill leg of lamb indirectly over a medium fire nearly the entire time. This slow roasting will create a much more flavorful end product.
- The boneless leg of lamb will need to cook for about 20 minutes per pound.
- When the middle of your meat reaches a temp of about 135 degrees, it’s time to take the meat off of the fire and let it rest for 20 minutes before carving it.
- When carving your boneless leg of lamb, cut thin slices against the grain.
- For lamb kebabs, grill over direct heat, about 3-5 minutes per side. Baste frequently with the reserve marinade. Be careful not to overcook.