Spicy Grilled Leg of Lamb
Marinated with garlic and za'atar, this spicy grilled leg of lamb cooks up juicy and tender, perfect for your barbecue.
Servings 4
Calories 545kcal
Ingredients
- 5 ¼ pounds leg of lamb about 5.29 lbs or 2.4 kg - bone, sinews and gristle removed
For the marinade
- 2 cloves garlic
- 1 teaspoon kosher or coarse grained sea salt
- ½ teaspoon whole peppercorns
- 2 tablespoons za’atar a Middle Eastern spice mix
- Juice and zest one lemon or lime
- 2 tablespoons olive oil
Instructions
- 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.
Notes
- Prep time does not include marinating time of at least one hour.
Nutrition
Calories: 545kcal | Protein: 77g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 240mg | Sodium: 814mg | Potassium: 1083mg | Vitamin C: 0.5mg | Calcium: 25mg | Iron: 6.9mg