Grilled Lamb with Lemon and Garlic

I am a big Costco fan.  Even though there are only two of us at home these days, I am drawn to Costco for a number of different reasons.  One of them is their boneless Australian leg of lamb.  It’s trimmed beautifully of all the fat, deboned and ready to marinate.  Speaking of marinades, simple is best, in my opinion.  This one combines lots of garlic,  fresh herbs (I prefer rosemary, thyme and parsley) and good olive oil.  Let the lamb marinate in this rub for an hour, and you’re ready to grill!

Grilled Lamb with Lemon
Grilled Lamb with Lemon

If the weather isn’t great for grilling,  this recipe offers the ability to roast the lamb in the oven.  Either method will produce a wonderfully moist, tasty lamb entrée!

Grilled Lamb with Lemon

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Grilled Lamb with Lemon and Garlic

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes plus marinating time 1 hour


For Herb Rub:

  • 8 garlic cloves
  • 3 tbsp chopped fresh thyme leaves
  • 2 tbsp chopped fresh rosemary leaves
  • 2 tbsp chopped fresh parsley leaves
  • 1/2 tsp freshly ground black pepper
  • 1 tbsp coarse salt
  • 3 tbsp olive oil


  • 7- to 8-pound leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 3/4 pounds boneless)
  • 1 lemon
  • Maldon Salt, for sprinkling


Make Herb Rub:

Finely chop garlic and in a small bowl stir together with remaining herb-rub ingredients.

Put lamb in a large dish and with tip of a sharp small knife held at a 45-degree angle cut 1/2-inch-deep slits all over lamb, rubbing herb mixture into slits and all over lamb. Marinate lamb at room temperature 1 hour.

Preheat grill for a medium-high heat.

Lightly pat lamb dry. On a lightly oiled rack set 5 to 6 inches over glowing coals grill lamb about 10 minutes on each side, or until an instant-read thermometer horizontally inserted into thickest part of meat registers 125°F for medium-rare. (Alternatively, roast lamb in a roasting pan in middle of a 425°F oven about 25 minutes, or until an instant-read thermometer horizontally inserted into meat registers 125°F for medium-rare.)

Transfer lamb to a cutting board. Halve and seed lemon. Squeeze juice over lamb and let stand, loosely covered with foil, 15 minutes.

Cut lamb into slices and serve with any juices that have accumulated on cutting board. Sprinkle with Maldon Salt and serve!


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