Grilled Leg of Lamb with Salsa Verde

About this Recipe

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By: Rachel

Summer holidays—Memorial Day, Fourth of July, Labor Day—are a traditional time to enjoy favorite foods cooked over a piping hot grill. Nothing quite comes close to the flavor of meat or vegetables with a smoky flavor and char-grilled crust. There’s nothing wrong with a mouthwatering, juicy burger or a plump hot dog. But sometimes, the occasion calls for something a little different, a little more elegant. That’s when I go for this Grilled Leg of Lamb with Salsa Verde.

Grilling the Perfect Boneless Leg of Lamb

I have always loved lamb, which has a rich, somewhat game-y flavor, more complex than beef. Lamb lends itself beautifully to a wide variety of flavor profiles, including fresh herbs and spices. For example, cardamom, cinnamon, coriander, and cumin all go beautifully with lamb, as do salty cheeses (such as feta or Parmesan), garlic, lemon, and much more. 

A whole, boneless leg of lamb is one of my favorite things to grill. It is easy, impressive, and absolutely delicious. The lamb sits in a bright, flavorful marinade and then cooks over a low grill until cooked to medium rare.

Thanks to the open flame and the low temperature, the meat is tender and juicy while the outside develops a mouthwatering brown crust. A simple salsa verde with more garlic and herbs is the perfect seasonal accompaniment.

Salsa Verde: The Perfect Pairing For Grilled Leg of Lamb

The perfect sauce for a boneless grilled leg of lamb is a bright, herb-y salsa verde. My salsa verde is a little different every time I make this dish; I simply choose my flavor profiles based on what looks good in my garden that day or what side dishes I am serving. I might choose mint, chervil, and sorrel for a delicate spring dish. For Mexican favor profiles, I would choose cilantro, green onions, and garlic. And for a classic Italian meal, I’d go with basil, parsley, and garlic. 

Whatever flavors you choose, this grilled leg of lamb recipe is sure to please, and is a fun departure from the typical choices available at a barbecue. 

What to Serve With A Grilled Leg of Lamb With Salsa Verde

If you are looking for a perfect side dish, this lamb would pair beautifully with Whipped Feta and Roasted Tomatoes or Fava Beans with Lemon Ricotta and Fresh Herbs. Before you choose your wine be sure to check out expert wine recommendations below from Violet Wine.

Grilled Leg of Lamb with Salsa Verde

A boneless leg of lamb is marinated and grilled until mouthwateringly tender underneath a crisp, brown crust.

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Prep Time 45 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Time to Marinate Meat 4 hours hrs

Meal Type Main Dish

Good For American, Holiday, Mediterranean

Yield 8 servings

Equipment

• Chef's Knife
• Filet Knife optional, for trimming lamb
• Cutting board
• Food Processor
• Large Serving Platter

Ingredients

  

1x2x3x

For the lamb and marinade:

• 1 whole boneless leg of lamb (4-5 pounds or around 2 kilos)
• 1 tablespoon kosher salt
• 1 teaspoon crushed red pepper
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• ¼ cup (15g) chopped Italian parsley
• 6 cloves crushed garlic
• Several grinds freshly-ground black pepper
• Zest of 2 lemons
• ¼ cup (50g) olive oil

For the salsa verde:

• 2 cups (50g) fresh herbs see notes in description
• 2 teaspoons Dijon mustard
• 4 cloves crushed garlic
• ¼ teaspoon kosher salt
• Zest of 2 lemons
• ½ cup (100g) olive oil

For the garnish:

• 2 whole lemons sliced (don’t be tempted to use your zested lemons; you want the skin on)
• 3-5 bunches mixed fresh herbs (use herbs present in the marinade and/or salsa verde)

Step by Step Instructions

 

Step 1

• Prepare the lamb by removing the netting, if present, and trimming the meat of any silver skin.
  
• Using a mortar and pestle or the bowl of a food processor, grind the ingredients for the marinade together.
  

Step 2

• Rub the marinade into the leg of lamb. Wrap the lamb tightly in plastic wrap and place in a shallow dish, or place in a large Ziploc bag. Marinate for 4-24 hours.
  

Step 3

• Heat a grill* to 250°F (120°C). Cook the lamb with the grill cover down, removing the cover only to turn the lamb after about 45 minutes have passed, until the internal temperature of the lamb registers 120°F (50°C).

  Prepare the salsa verde (Step 6) while the lamb cooks.

Step 4

• Increase the temperature of the grill to about 450°F (230°C).

  Sear for 7-10 minutes on each side, or until well-browned and the internal temperature registers 130°F (55°C) for medium-rare meat (or to your desired doneness).

  Set the lamb on a platter to rest for at least 15 minutes before carving.
  

Step 5

• Keeping the grill hot, toss the lemon slices in a little olive oil. Char until blackened in spots on both sides, and set aside on small platter.

Step 6

• To make the salsa verde, add your ingredients to the cup attachment of an immersion blender, or to a high-powered blender, and blend until smooth (like a pesto).
  

Step 7

• To serve, slice the lamb and arrange on a large platter. Garnish with the bunches of fresh herbs and charred lemon slices. You may spoon the salsa verde over the meat or serve it on the side.