Healthy Recipes

Grilled Leg of Lamb

Here's how to do it right.

Grilled Leg of Lamb
Christopher Testani
Calories 427
Protein 64g
Fat 17g
Carbs 1g
Christopher Testani

By firing up your lamb on the grill, you’ll free up your oven for side dishes. Be sure to do it right, though, by butterflying it so it’s a uniform thickness. (Your butcher can do this easily for you.) Another bonus: Our sauce is oil-free, which cuts about 1,000 calories. You’re welcome.

Grilled Leg of Lamb Servings: 12
Prep time: 6 hrs.   |   Cook time: 20-45 min.
You'll need
  • 2 lemons
  • 2 Tbsp fresh rosemary
  • 8 garlic cloves, peeled
  • 1 Tbsp salt
  • 1 boneless leg of lamb (about 6 lbs), butterflied


1. In a food processor, puree lemons—skin and all—with rosemary, garlic, and salt to a paste. Rub the paste into the lamb and let sit in the refrigerator for at least 6 hours, preferably overnight.
2. Heat a charcoal or gas grill to medium-high.
3. Laying the lamb flat, grill until an instant-read thermometer inserted into the thickest part reads 125°F (about 15 minutes per side), then remove to a platter. (Alternately, roast the lamb uncovered in a 425°F oven for about 45 minutes.)
4. Loosely cover with foil and let rest for 20 minutes.