About this Recipe

By: Rachel

Summer holidays—Memorial Day, Juneteenth, Independence Day, Labor Day—wouldn’t be complete without our 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.

Now, I have no problem (quite the opposite)… with a mouthwatering, juicy burger or a plump hot dog, but sometimes you want something a little different, a little more elegant, a little more seasonal.

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, spices (especially cardamom, cinnamon, coriander, and cumin), 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, since it is easy, impressive, and absolutely delicious. It sits in a bright, flavorful marinade for 4-24 hours, and then cooks over a low grill (250°F/120°C) until cooked to medium rare (around 90 minutes to 2 hours, depending on its weight and the temperature of the grill).

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.

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; cilantro, green onions, and garlic for Mexican flavors; or basil, parsley, and garlic for a more classic Italian pesto.

Whatever flavors you choose, this dish is sure to please, and is a fun departure from the typical choices available at a barbecue.

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. And, of course, don’t forget to check out expert wine recommendations below from Violet Wine!

Grilled Leg of Lamb with Salsa Verde

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

Print Recipe

Ready In 2

*Plus 4-24 hours marinating time

Meal Type Main Dish

Servings 8

Ingredients

For the lamb and marinade:

1 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 (12g) chopped flat-leaf parsley
6 garlic cloves, crushed
Several grinds freshly ground black pepper
Zest of 2 lemons
¼ cup (50g) olive oil

For the salsa verde:

2 cups (around 50g) fresh herbs, see notes in description
2 teaspoons Dijon mustard
4 garlic cloves, crushed
¼ teaspoon kosher salt
Zest of 2 lemons
¼ cup (50g) 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.

Beverage Pairing

By: Olivia

Lamb goes beautifully with deep red wines. This dish, garnished with salsa verde and herbs, allows you to pair it with a red wine full of “green” notes. These green notes in wine are thanks to pyrazines, an aroma compound that refers to the odors and tastes of bell pepper, grassiness, and herbs. The best wines for this dish are Cabernet Franc and Carménère. Both grapes create wines that are medium-bodied and acidic with green notes. They will stand up to the grilled lamb and complement the herbs and salsa verde.