Grilling a leg of lamb is worth every moment of effort; the smoky, tender results don't disappoint. Serve slices of this impressive main course alongside roasted sweet potatoes or potato salad.
Special Diets:
Ingredients
Method
In a wide, shallow dish, stir together vinegar, oil, rosemary, garlic, pepper, sugar, and salt to make a marinade.
Remove netting or string from leg of lamb and lay out flat in dish.
Turn to coat with marinade, then cover dish and refrigerate, turning several times, at least 6 hours or up to 24 hours.
Remove lamb from refrigerator at least 30 minutes before cooking.
If you like, add a handful of wood chips (such as hickory or pecan) to the charcoal or to the smoker box of a gas grill, following manufacturer's instructions.
Place the lamb on the grill, fat-side up, and cook, covered, until a thermometer inserted into the widest part of the meat reads 128°F for medium-rare (the temperature will continue to rise after the lamb is removed from the grill), about 1 hour.
Transfer to a large cutting board to rest for at least 15 minutes before slicing.
Nutritional Info
Serving Size
Calories
280
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.