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Grilled Leg of Lamb with Garlic and Mint


Marinated leg of lamb is elegant enough for a special occasion, but easy enough to make any night of the week.

  • Prep:
  • Total Time:
  • Servings: 12

Source: Martha Stewart Living, June 2010


  • 1 1/2 cups extra-virgin olive oil, plus more for brushing
  • 1 bunch fresh mint, coarsely chopped
  • 1 head garlic, cloves crushed and peeled
  • Finely grated zest of 2 lemons
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon crushed red-pepper flakes
  • 3 pounds boneless leg of lamb (about 1/2 of 1 large leg), butterflied


  1. Combine oil, mint, garlic, zest, 3 tablespoons salt, and the red-pepper flakes; season with pepper. Reserve 1/2 cup marinade.

  2. Pound lamb to an even 1-inch thickness. Place lamb in a baking dish, and massage marinade into meat. Refrigerate overnight.

  3. Let lamb stand at room temperature for 1 hour before grilling. Heat grill to medium-high. Brush grates with oil. Remove lamb from dish, and brush off any excess marinade. Grill lamb, flipping every 5 minutes for even cooking, until an instant-read thermometer inserted into the center registers 130 degrees to 135 degrees for medium-rare, 8 to 10 minutes per side. Let stand for 10 minutes. Slice lamb across the grain. Drizzle with reserved marinade.

Reviews Add a comment

  • ThaneSmith
    22 JUN, 2010
    This was delicious and got rave reviews at my birthday dinner last night. We didn't pound the meat, so it was about 2 inches thick, but my husband carefully grilled it, and there was sections from medium rare to medium available for differing tastes. Yum, I would definitely make this again.