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Roasted Leg of Lamb with Herbs
Total 9 hours and 10 minutes (includes marinating time)
Active 20 mins
Makes 6 servings
Cooking a leg of lamb can be intimidating, but you’ll be surprised at how quickly this comes together. It’s a great option for a weeknight get-together because you can season the meat a day or two ahead of time and then just fire up the grill. When purchasing a leg of lamb from the butcher counter, ask the butcher to debone and butterfly the leg for you. Serve it with roasted potatoes, grilled veggies, or a room-temperature pasta salad.
Ingredients
    • 1 whole boneless leg of lamb (5 to 6 pounds)
    • Kosher salt
    • 1/4 cup plus 2 tablespoons extra virgin olive oil
    • 3 tablespoons fresh rosemary, chopped
    • 2 teaspoons fresh thyme, chopped
    • 6 garlic cloves, minced
    Directions
    1. At least 8 hours or up to 2 days before cooking the lamb, evenly sprinkle 3 tablespoons salt over the outside and inside of the leg. Combine the oil, rosemary, thyme, and garlic and spread the mixture all over the lamb after it is salted. Fold the leg up and place on a tray or large plate in the refrigerator overnight.
    2. Remove the leg from the refrigerator 1 hour before cooking. This will allow the leg to come to room temperature and cook evenly.
    3. Prepare a charcoal grill using hardwood lump charcoal (see Cook's Note). When the coals are hot, position them to provide direct heat to the center of the grill. Allow the coals to mellow, so the grill maintains a temperature of 400°F to 450°F.
    4. Place the outside of the leg down on the grill. Cover the grill and allow minimum air flow into the grill to maintain the temperature and reduce flare ups. Cook for 15 minutes, flip the leg, and cook for an additional 15 minutes. Check the doneness using a meat thermometer. It is ready when the thermometer reads 135°F. If necessary, continue to cook with the lid off for an additional 10 to15 minutes or until 135°F is reached.
    5. Alternatively, you can cook the lamb in a 450°F oven. Place the leg of lamb on a baking tray fitted with a roasting rack, outside of leg facing up. Cook for about 30 minutes and check the temperature. Continue cooking until the meat thermometer reads 135°F.
    6. Remove the leg from the heat and allow it to rest for 10 minutes before slicing. Finish with a sprinkling of salt.