Garlic Rosemary Grilled Leg of Australian Lamb
Elevate your next gathering with this Garlic Rosemary Grilled Leg of Australian Lamb, a recipe that perfectly balances bold flavors with tender, succulent meat. Marinated in a savory blend of minced garlic, fresh rosemary, olive oil, and a splash of zesty lemon juice, the lamb is infused with earthy, aromatic goodness. Whether you’re working with a bone-in or boneless cut, the grilling technique adds a beautiful char while locking in juices, creating a truly mouthwatering centerpiece. Ready in just over an hour of cooking time, with a few hours of marinating for maximum flavor, this dish is perfect for hosting a weekend barbecue or a cozy family dinner. Serve it alongside roasted vegetables or a crisp salad for a hearty and elegant meal that showcases the premium quality of Australian lamb. Perfectly seasoned and grilled to your preferred doneness, this recipe is a true celebration of simple, timeless flavors.
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Ingredients
- 1 piece (approx. 4-5 lbs) Australian leg of lamb (bone-in or boneless)
- 3 tablespoons Fresh rosemary, finely chopped
- 6 cloves Garlic cloves, minced
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Red pepper flakes (optional)
Directions
Step 1
Prepare the marinade by combining the chopped rosemary, minced garlic, olive oil, lemon juice, salt, black pepper, and red pepper flakes (if using) in a small bowl.
Step 2
Place the leg of lamb on a large cutting board. If the lamb is bone-in, score the fat in a crisscross pattern with a sharp knife. If the lamb is boneless, ensure the meat is evenly tied with kitchen twine to maintain its shape while cooking.
Step 3
Rub the marinade generously over the entire leg of lamb, ensuring it gets into all crevices. Place the lamb in a large resealable plastic bag or wrap it tightly with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
Step 4
Remove the lamb from the refrigerator 45 minutes before grilling to bring it to room temperature.
Step 5
Preheat the grill to medium-high heat (about 375-400°F). If using a charcoal grill, set up a two-zone fire with coals pushed to one side for indirect cooking.
Step 6
Lightly oil the grill grates to prevent sticking. Place the lamb on the grill, fat side down, over direct heat. Sear for 5-7 minutes per side until golden brown.
Step 7
Move the lamb to the cooler side of the grill (indirect heat) and close the lid. Cook for 45-60 minutes, turning occasionally, until the internal temperature reaches your desired doneness: 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Step 8
Remove the lamb from the grill and transfer it to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 15 minutes to redistribute the juices.
Step 9
Carve the lamb into slices and serve warm with your favorite sides, such as roasted vegetables or a fresh salad.
Nutrition Facts
| Serving size | (576.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1484.6 |
| Total Fat 112.9g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 340.2mg | 0% |
| Sodium 5042.6mg | 0% |
| Total Carbohydrate 10.7g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 0.8g | |
| Protein 103.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 94.0mg | 0% |
| Iron 9.7mg | 0% |
| Potassium 1634.9mg | 0% |
Source of Calories