Sandra This delicious grilled boneless leg of lamb recipe by Bobby Flay is a show-stopping main course that’s surprisingly simple to make. Marinated in olive oil, garlic, and fresh rosemary, the lamb turns out incredibly tender and flavorful. Perfect for a summer barbecue or an elegant dinner, it’s a versatile dish that pairs beautifully with your favorite sides.
Bobby Flay Grilled Boneless Leg of Lamb Ingredients
- 1 (4- to 5-pound) boneless leg of lamb, not butterflied
- 1/4 cup extra-virgin olive oil
- 8 large garlic cloves, smashed and coarsely chopped
- 2 tablespoons minced fresh rosemary
- Kosher salt
- Freshly ground black pepper
How To Make Bobby Flay Grilled Boneless Leg of Lamb
- Prepare the Lamb: Place the lamb on a cutting board. If it’s tied in a net, remove it. Use a knife to separate the different muscle sections. Trim away any excess fat or tough silver skin.
- Marinate the Lamb: In a large, flat dish, mix the olive oil, chopped garlic, and minced rosemary. Add the lamb pieces to the mixture, turning them to coat completely. Cover the dish and let the lamb marinate in the refrigerator for at least 2 hours, or up to 12 hours.
- Bring to Room Temperature: It is crucial to remove the lamb from the refrigerator and let it sit at room temperature for 1 hour before grilling. This ensures even cooking.
- Grill the Lamb: Preheat your grill to high heat (about 450°F to 500°F). Season the lamb generously with salt and pepper on all sides. Place the lamb pieces on the hot, greased grill. Cook, uncovered, turning regularly, until a meat thermometer inserted into the thickest part reads 125°F to 130°F for a perfect medium-rare. Cooking times will vary from 8 to 20 minutes depending on the size and shape of each piece.
- Rest and Slice: As each piece of lamb is done, move it to a cutting board. Cover the lamb loosely with foil and let it rest for at least 15 minutes. This is a non-negotiable step. After resting, slice the lamb thinly against the grain and serve immediately.
Recipe Tips
- How to get perfectly juicy lamb? Resting the meat is the most crucial step. Letting the grilled lamb rest, covered, for a full 15 minutes before you slice it allows the juices to redistribute throughout the meat, ensuring it is moist and tender, not dry.
- Why marinate for so long? Letting the lamb soak in the olive oil, garlic, and rosemary mixture for at least 2 hours is the secret to infusing the meat with maximum flavor and helping to keep it moist during the high-heat grilling.
- How do I avoid overcooking the lamb? The only foolproof way is to use a meat thermometer. Different pieces of the leg will have different thicknesses and shapes, so check each one. Aim for an internal temperature of 125°F to 130°F for a perfect medium-rare.
- Why slice against the grain? For the most tender slices, look at the direction the muscle fibers are running in the meat and cut thinly across those fibers, not parallel to them. This shortens the muscle fibers and makes the meat much easier to chew.
What To Serve With Grilled Leg of Lamb
This is an elegant main course that pairs beautifully with a variety of classic sides. Serve it with:
- Creamy mashed potatoes or crispy roasted potatoes
- Grilled asparagus or green beans
- A fresh Greek salad with feta and olives
- A side of mint jelly or a simple mint sauce
How To Store Grilled Leg of Lamb
- Refrigerate: Store leftover sliced lamb in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the lamb gently in a covered skillet over low heat with a splash of broth to prevent it from drying out. The leftovers are also delicious served cold in sandwiches or on top of a salad.
Grilled Leg of Lamb Nutrition Facts
- Serving: 1 serving
- Calories: 650 kcal
- Carbohydrates: 3g
- Protein: 55g
- Fat: 45g
- Saturated Fat: 18g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This specific recipe is designed for a boneless leg, which allows the marinade to penetrate and the meat to cook quickly on the grill. A bone-in leg would require a much longer, indirect cooking method.
You can cook this on a cast-iron grill pan on your stovetop. Get the pan very hot over a medium-high heat and cook the lamb pieces in batches, being careful not to overcrowd the pan.
While a boneless leg is ideal, you could also use lamb sirloin or thick-cut lamb loin chops with this marinade and grilling method.
Bobby Flay Grilled Boneless Leg of Lamb Recipe
Description
A show-stopping main course featuring a tender and flavorful boneless leg of lamb, marinated in a simple garlic and rosemary mixture and grilled to perfection.
Ingredients
Instructions
- Separate the different muscles of the boneless leg of lamb and trim any excess fat.
- In a large dish, marinate the lamb pieces in the olive oil, garlic, and rosemary for at least 2 hours in the refrigerator.
- Let the lamb sit at room temperature for 1 hour before grilling.
- Preheat your grill to high heat. Season the lamb generously with salt and pepper.
- Grill the lamb pieces, turning regularly, for 8-20 minutes depending on their size, until the internal temperature reaches 125°F-130°F for medium-rare.
- Let the grilled lamb rest, covered with foil, for at least 15 minutes.
- Slice the lamb thinly against the grain and serve.
Notes
- The most important tip for a juicy result is to let the grilled lamb rest for a full 15 minutes before you slice into it.
- For the most accurate cooking, use a meat thermometer to check the internal temperature of each piece of lamb.
- Don’t skip the step of bringing the lamb to room temperature for an hour before grilling; this is the secret to even
