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Garlic Rosemary Grilled Leg Of Australian Lamb Recipe

Experience the ultimate flavor explosion with this succulent Garlic Rosemary Grilled Leg of Australian Lamb! Perfectly juicy lamb, infused with fragrant rosemary and garlic, grilled to perfection. This recipe is a must-try for lamb lovers seeking a restaurant-quality meal at home. Impress your family and friends with this show-stopping dish!

Prep Time 30 mins
Cook Time 1485 mins
Calories 168.6 kcal
Protein 1g
Rating 5.0 (1 Reviews)
Garlic Rosemary Grilled Leg Of Australian Lamb 11

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlic Rosemary Grilled Leg Of Australian Lamb

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How to Make Garlic Rosemary Grilled Leg Of Australian Lamb

  1. **Make the marinade:** In a bowl, whisk together 1 teaspoon cayenne pepper, 4 cloves minced garlic, 2 tablespoons kosher salt, ½ cup olive oil, 1 tablespoon lemon zest, ¼ cup lemon juice, and 1 teaspoon dried rosemary.
  2. **Marinate the lamb:** Pour the marinade over a 4-5 lb bone-in leg of Australian lamb. Place in a resealable bag or shallow dish. Refrigerate for at least 24 hours, turning the lamb every few hours to ensure even marinating.
  3. **Preheat grill:** Preheat your grill to medium-high heat (approximately 375°F).
  4. **Grill the lamb:** Place the lamb leg on the preheated grill, cover, and cook for 15 minutes.
  5. **Continue grilling:** Remove the cover, flip the lamb, and cover again. Continue grilling, turning every 15 minutes, until the internal temperature reaches 140°F (approximately 35-45 minutes total grilling time). Use a meat thermometer for accuracy.
  6. **Rest the lamb:** Remove the lamb from the grill and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.
  7. **Prepare the roasted red pepper sauce:** While the lamb rests, combine ½ cup roasted red peppers (drained), 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice, and ½ teaspoon dried rosemary in a blender.
  8. **Blend the sauce:** Blend until smooth and creamy.
  9. **Finish the sauce:** Stir in the remaining ½ cup roasted red peppers. Season with salt to taste. Refrigerate until ready to serve.
  10. **Serve:** Slice the rested lamb and serve 6 ounces per plate. Top generously with the roasted red pepper sauce.

Nutrition Information (Approximate per serving)

Sodium

54 g

Sugar

1g

Fat

11g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Lamb Recipes Gluten Free Summer Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Lamb Sheep American 1 Day Or More Spring Seasonal Meat