Grilled Rosemary Garlic Leg of Lamb for Easter Dinner

How to Make Grilled Rosemary Garlic Leg of Lamb for Easter Dinner

1. 1

   Step 1: Make the rosemary-garlic marinade and prep the lamb

   Combine olive oil, minced garlic, chopped rosemary, lemon zest and juice, Dijon, salt, and pepper in a bowl and whisk until emulsified. Pat the leg of lamb dry, score any thick fat in a shallow crosshatch, then rub the marinade all over the meat, working it into the scored areas.

   For this step

   • 4 lbBone-in leg of lamb
   • 1/4 cupExtra-virgin olive oil
   • 6 clovesGarlic, minced (about 6 cloves)
   • 3 tbspFresh rosemary, finely chopped
   • 1 itemLemon (zest and juice)
   • 2 tbspDijon mustard
   • 2 tspKosher salt
   • 1 tspFreshly ground black pepper
   
2. 2

   Step 2: Marinate and come to room temperature

   Cover the lamb and refrigerate for at least 2 hours or up to overnight to let the flavors penetrate. Remove from the fridge 45–60 minutes before grilling so the meat comes to room temperature for more even cooking.
   
3. 3

   Step 3: Prepare the grill for two-zone cooking

   Set up a gas or charcoal grill with a direct (hot) zone and an indirect (cooler) zone; target a hot side around medium-high (450–500°F/230–260°C) and an indirect side around 325–350°F (160–175°C). Clean and oil the grates well to prevent sticking, and have a meat thermometer ready.
   
4. 4

   Step 4: Sear the lamb over direct heat

   Place the lamb fat-side down over the direct heat and sear for 3–4 minutes per side, rotating to develop a deep brown, slightly charred crust without burning. Use tongs (not a fork) to turn the lamb so you preserve juices while building color on all sides.
   
5. 5

   Step 5: Finish over indirect heat to desired doneness

   Move the lamb to the indirect zone, cover the grill, and cook until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium; this generally takes 35–45 minutes for a 4 lb leg depending on grill temperature. Check the temperature in the thickest part near the bone and avoid touching bone for accurate readings.
   
6. 6

   Step 6: Rest, carve, and serve

   Transfer the lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes to let juices redistribute; the internal temperature will rise about 5–10°F during resting. Carve thinly across the grain and serve with pan juices or lemon wedges for brightness.

1. Combine olive oil, minced garlic, chopped rosemary, lemon zest and juice, Dijon, salt, and pepper in a bowl and whisk until emulsified. Pat the leg of lamb dry, score any thick fat in a shallow crosshatch, then rub the marinade all over the meat, working it into the scored areas.
2. Cover the lamb and refrigerate for at least 2 hours or up to overnight to let the flavors penetrate. Remove from the fridge 45–60 minutes before grilling so the meat comes to room temperature for more even cooking.
3. Set up a gas or charcoal grill with a direct (hot) zone and an indirect (cooler) zone; target a hot side around medium-high (450–500°F/230–260°C) and an indirect side around 325–350°F (160–175°C). Clean and oil the grates well to prevent sticking, and have a meat thermometer ready.
4. Place the lamb fat-side down over the direct heat and sear for 3–4 minutes per side, rotating to develop a deep brown, slightly charred crust without burning. Use tongs (not a fork) to turn the lamb so you preserve juices while building color on all sides.
5. Move the lamb to the indirect zone, cover the grill, and cook until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium; this generally takes 35–45 minutes for a 4 lb leg depending on grill temperature. Check the temperature in the thickest part near the bone and avoid touching bone for accurate readings.
6. Transfer the lamb to a cutting board, tent loosely with foil, and rest 15–20 minutes to let juices redistribute; the internal temperature will rise about 5–10°F during resting. Carve thinly across the grain and serve with pan juices or lemon wedges for brightness.