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lemon-thyme grilled boneless leg of lamb

Meave avatar
Recipe by
Amy H.
@Meave
Detroit, MI

Really good!

yield 4 serving(s)
prep time 1 Hr 10 Min
cook time 40 Min
method Grill

Ingredients For lemon-thyme grilled boneless leg of lamb

  • 2-3 lb
    boneless leg of lamb, trimmed of fat and butterflied
  • 1/4 c
    olive oil
  • juice of 1 lemon
  • 2 Tbsp
    fresh chopped thyme
  • 2 Tbsp
    fresh chopped parsley
  • 2-4 clove
    garlic minced
  • 1 Tbsp
    coarse sea salt
  • fresh ground pepper to taste

How To Make lemon-thyme grilled boneless leg of lamb

  • 1
    Butterfly lamb so that it's spread flat. Place lamb in a gallon size zip lock bag.
  • 2
    Add remaining ingredients and seal bag. Massage until ingredients are combined and lamb is well coated.
  • 3
    Refrigerate for 1 hour up to overnight. Remove lamb from refrigerator an hour or so before you're ready to make it.
  • 4
    Grill lamb until 10 to 15 minutes per side for medium -rare. Cover the lamb with foil and let rest, covered, about 5 minutes.
  • 5
    I'm weird and I like my lamb cooked through, I grill it 20-25 minutes per side.
  • 6
    Slice the meat thinly, against the grain.
  • 7
    We serve this with a side of seasoned couscous and a green vegetable!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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