Grilled Leg of Lamb with Preserved Lemon

Photo: Jennifer Causey
Prep Time:
40 mins
Total Time:
1 hr


  • 1 preserved lemon, rinsed

  • 5 cloves garlic, chopped

  • 1 shallot, chopped

  • 2 small dried red chiles, stemmed and crumbled (about 1 teaspoon)

  • 1 cup fresh mint leaves, plus sprigs for serving

  • ¼ cup fresh marjoram leaves, plus sprigs for serving

  • Juice and grated zest of 1 lemon, plus lemon halves for serving

  • ½ teaspoon coarse salt

  • 1 cup extra-virgin olive oil

  • 3 pounds boneless leg of lamb, butterflied and pounded to an even thickness (1 to 1 ½ inches)


  1. Halve preserved lemon; remove and discard seeds and flesh. Chop skin and pulse with garlic, shallot, chiles, mint and marjoram leaves, lemon zest and juice, and salt in a food processor until coarsely ground. Stir in oil. Reserve 3/4 cup marinade.

  2. Place lamb in a baking dish; rub with remaining marinade. Refrigerate, covered, overnight.

  3. 3. Let lamb stand at room temperature 1 hour. Heat grill to medium-high. Remove lamb from marinade, brushing off excess. Grill, covered, 8 minutes. Flip; continue cooking until a thermometer inserted in center reads 130 degrees for medium-rare, about 8 minutes more. Cover loosely with foil; let rest 20 minutes. Slice thinly and serve with herb sprigs, lemons, and reserved marinade.

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