Herb Grilled Lamb Leg

Updated: Nov 5, 2020


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 .

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