Marinated with garlic, lime and za’atar, this spicy grilled leg of lamb cooks up juicy and tender, perfect for your barbecue.
Everybody loves a good leg of lamb roast but when it’s grilling season, who wants to be indoors with the oven on? This spicy grilled leg of lamb starts with a butterflied leg, making it quicker to cook than a traditional roast. All those seasonings and the touch of flame from the grill make it more delicious.
In case you haven’t figured it out by now, our family loves lamb. We eat it in curries, stews, roasts, pan-fried in patties and on the grill. There’s nothing that says Sunday Supper at our house like a beautiful rosemary and garlic spiked leg of lamb roasted to a golden brown.
But when temperatures start to rise and I am loath to turn the oven on, this is our favorite way to cook lamb. Removing the bones, in other words, creating a butterflied leg of lamb, opens the meat up so you can add marinade essentially both inside and out. The result is a perfect spicy grilled leg of lamb.
This spicy grilled leg of lamb will be your gateway dish to loving lamb.
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.
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- 5 1/4 pounds leg of lamb about 5.29 lbs or 2.4 kg - bone, sinews and gristle removed
- 2 cloves garlic
- 1 teaspoon kosher or coarse grained sea salt
- 1/2 teaspoon whole peppercorns
- 2 tablespoons za’atar a Middle Eastern spice mix
- Juice and zest one lemon or lime
- 2 tablespoons olive oil
- Crush the peeled garlic with a mortar and pestle, along with the salt, peppercorns, za’atar and lemon zest, until you have a fine paste.
- Add in the lemon juice and olive oil and mix well.
- Spread the marinade over your butterflied leg of lamb on both sides and pop it into a Ziploc bag. Refrigerate for at least one hour or until you are ready to grill it. This can even be done the day before if you are prepping for a barbecue.
- When you are about ready to cook, remove the lamb from the refrigerator and get the grill fired up and ready to go. We have a charcoal grill so, once lit, it takes about 20 minutes for the coals to start turning grey.
- Cook the spicy grilled leg of lamb to your desired degree of doneness. We like it pretty pink inside so that takes about 10-12 minutes a side.
- Leave to rest for about 10 minutes then slice the spicy grilled leg of lamb thinly to serve.
- Prep time does not include marinating time of at least one hour.
Are you a fan of barbecues? This is your lucky day! For Memorial Day, the US holiday that honors all the men and women who lost their lives serving in the Armed Forces, our Sunday Supper tastemakers are sharing their easy barbecue recipes. Many thanks to our event manager Cricket of Cricket’s Confections and our host Christie of A Kitchen Hoor’s Adventures.
Sunday Supper Easy Barbecue Recipes
Best Burgers and Sandwiches
- Barbecue Rib Burgers with Low Carb Sauce by My Life Cookbook
- Caribbean Jerk Chicken Burgers by Simple and Savory
- Guava-Ale BBQ Pulled Chicken Sandwich by Gourmet Everyday
- Turkapple Burgers with Yumback Sauce by A Kitchen Hoor’s Adventures
Grill Master Mains
- Grilled Red Snapper with Cilantro and Onion Stuffing by Food Lust People Love
- Honey Glazed Chicken Kabobs by That Skinny Chick Can Bake
- Slow Cooker Pulled Pork with Homemade Coleslaw by A Mind Full Mom
- Spicy Grilled Leg of Lamb by Sunday Supper Movement
Mop Worthy Sauces
- Blueberry Sriracha Barbecue Sauce by Cosmopolitan Cornbread
- Homemade “End of Season” Ketchup by What Smells So Good?
Searing Starters and Sides
- Campfire Corn and Tomatoes by Cricket’s Confections
- Grilled Lime Beer Ritas with Smoky Lime Salt by Our Good Life
- Honey Chipotle BBQ Wings by Soulfully Made
- Pork Satay with Peanut Sauce by Asian In America