There’s something about grilled lamb that just feels special. I remember the first time I made a lamb leg on the grill — I was nervous. It looked so impressive, and I thought it would be complicated.

But it wasn’t. Not even a little. The garlic, rosemary, and thyme crust creates the most incredible flavor, and the grill gives it that smoky, charred edge that takes it over the top.

Now, it’s my go-to for spring and summer gatherings, especially when I want to make something memorable without the fuss.

Ingredients

• 3–4 lb boneless lamb leg, trimmed and butterflied

• 3 tbsp olive oil

• 4 garlic cloves, minced

• 2 tbsp fresh rosemary, chopped

• 1 tbsp fresh thyme leaves

• 1½ tsp salt

• 1 tsp black pepper

• Zest of 1 lemon

• Juice of 1 lemon

Instructions

1. Prep the marinade: In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, pepper, lemon zest, and juice.

2. Rub the mixture all over the lamb leg, pressing it into any crevices. Let it marinate for at least 1 hour, or overnight in the fridge for deeper flavor.

3. Preheat grill to medium-high heat (about 400°F). Remove lamb from fridge 30 minutes before grilling.

4. Grill the lamb: Place lamb on the grill fat side down. Sear for 5 minutes, then flip. Lower heat slightly and cook for 20–30 minutes, turning occasionally, until internal temp reaches 135°F for medium-rare or 145°F for medium.

5. Rest the lamb for 10–15 minutes before slicing.

Sarah’s Tips

• A boneless lamb leg cooks more evenly when flattened. Ask your butcher to butterfly it if needed.

• Serve with grilled asparagus, herbed potatoes, or a simple arugula salad.

• Leftovers are perfect in wraps or salads the next day.

Nutrition (Per Serving)

• Calories: 460

• Protein: 38g

• Carbs: 1g

• Fat: 33g

• Fiber: 0g

• Sugar: 0g