Whole lamb leg is one of my favourites! There is a certain level of badassary to cooking a whole joint, and carving this beast tableside in front of your guests is a great way to put that on full display. This recipe works well for holiday entertaining and is a nice alternate to your traditional turkey dinner.
When matching up a wine with this type of meal, I'd say a rich and robust red is the way to go!
Syrah... or Shiraz, will be an absolute win as I feel this varietal can keep up stylistically right across the board with this lamb recipe.
Serves 8+
1 bone in lamb leg, shank meat removed
4 cloves garlic, minced
1 bunch rosemary, chopped
1 bunch thyme, chopped
1 bunch parsley, chopped
2 tbsp. whole grain mustard
2 tbsp. honey
2 tbsp. red wine
1 tbsp. olive oil
1 tbsp. ground black pepper
2 tbsp. salt
In a large bowl, whisk together garlic, herbs, mustard, honey, red wine, olive oil, salt and pepper.
Place the lamb into the marinade and refrigerate for 8-12 hours.
Next, preheat your grill over medium low heat. (If using your oven or pellet grill, preheat to 375* Fahrenheit).
Place the lamb on the grill and cook to desired doneness (use a digital meat thermometer to help with this).
If cooking to medium rare, remove from the heat when you have an internal temperature of 130* Fahrenheit. This should take roughly 45-60 minutes.
If cooking over direct heat (such as a BBQ or charcoal), I recommend turn the leg every 10 minutes or so to help with even cooking.
Once cooked, remove from the heat and allow to rest for at least 15-20 minutes before carving .