Grilled Lamb Leg with Lemon Herb Marinade

Grilled Lamb Leg with Lemon Herb Marinade

Elevate your next meal with this mouthwatering Grilled Boneless Leg of Lamb. Perfect for serving 6-8 guests, this dish combines the rich, savory flavors of lamb with a zesty and herb-infused marinade. The combination of olive oil, lemon juice, white wine, fresh rosemary, thyme, garlic, and lemon zest creates a marinade that deeply penetrates the meat, resulting in a tender and flavorful main course.

Ideal for grilling, this lamb dish is easy to prepare yet sophisticated enough for any special occasion. Simply marinate the lamb for at least 4 hours, preferably overnight, to ensure maximum flavor. Grill to perfection and let it rest before slicing to allow the juices to redistribute, ensuring every bite is juicy and tender.

Pair this delicious lamb with a robust red wine like Syrah or Grenache to complement its rich flavors. For a refreshing non-alcoholic option, try sparkling water with a squeeze of lemon. Enjoy a meal that's sure to impress your guests and satisfy their taste buds.


  • Serves 6-8

Preparation Items:

  • 1 boneless leg of lamb (about 4-5 pounds), trimmed and butterflied
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup white wine
  • 2 tablespoons fresh rosemary leaves, chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon lemon zest
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Preparation Method:

  1. Marinade Preparation: In a large bowl, whisk together olive oil, lemon juice, white wine, rosemary, thyme, minced garlic, lemon zest, salt, and pepper to create the marinade.
  2. Marinating the Lamb: Place the butterflied lamb leg in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, making sure it's well coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally to ensure even marination.
  3. Preheat the Grill: Remove the lamb from the refrigerator 30 minutes before grilling to allow it to come to room temperature. Preheat the grill to medium-high heat.
  4. Grilling: Remove the lamb from the marinade, letting excess drip off. Place the lamb on the grill and cook for about 15-20 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy (145°F for medium-rare).
  5. Resting and Serving: Transfer the grilled lamb to a cutting board and let it rest for about 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
  6. Slicing: Slice the lamb against the grain into thin slices and serve.

Preparation Time:

  • Total time: 5 hours (includes marination)
  • Active time: 40 minutes
  • Passive time (marinating & resting): 4 hours 20 minutes

Drink Pairing:

  • A robust red wine such as a Syrah or a Grenache would pair beautifully with the rich flavors of the grilled lamb. The bold flavors of these wines match well with the herby and citrusy notes of the marinade. For a non-alcoholic option, a sparkling water with a squeeze of lemon can refresh the palate between bites.
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