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



Ingredient Checklist


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

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

  • 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 (1)

19 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 8
  • 2 star values: 3
  • 1 star values: 2
Rating: Unrated
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.