Grilled Marinade Leg of Lamb

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Rob and I have always been lamb lovers. Both of our parents were too. So we were brought up enjoying a good leg of lamb. It wasn’t until Rob and I were married a number of years before I starting buying lamb chops…a real treat that our kids loved with mint jelly. It’s still a cut of meat that we look forward to eating. The funny thing is that it’s one of those “love-hate” meats. People either scowl or smile at the mention of it. It definitely has a distinctive flavor. Some say it “tastes gamey.” I personally don’t think so. It’s just different, that’s all. If Rob had his way, we’d have lamb once a week. He absolutely loves it. And by the way, NO MINT JELLY, PLEASE! He doesn’t want anything to come in the way of that very unique flavor.

We had dinner guests last Friday evening…two couples who were new to the neighborhood. Rob and I first thought about preparing Italian, then seafood…thinking that most people really enjoyed both. But then, we smiled and almost simultaneously blurted, “Lamb!” But just to be cautious, we queried our guests. And to our delight, they were also lamb lovers. If fact, both couples brought wonderful wine that paired beautifully with lamb.

I purchased a six pound boned leg of lamb. And Rob cut away most of the fat…resulting in plenty of lamb for everyone, and then some. We were going to grill the lamb with our rotisserie, but decided to butterfly it instead I marinated the lamb with an old favorite that I used for years…a blend of dijon mustard, soy sauce, garlic, rosemary, and olive oil. I let it marinade most of the day.


8 servings

Prep Time

4 hours

Cooking Time

20 minutes



marinade ingredients:

  • 4 cloves of garlic
  • 2 teaspoons fresh thyme leaves
  • 4 tablespoons Dijon mustard
  • 4 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1/2 cup olive oil


  • Bring lamb to room temperature, about an hour before grilling
  • Prepare your Luxor grill for cooking over direct heat with medium-hot burner
  • Remove lamb from marinade and run 3-4 wood skewers lengthwise through lamb in both directions about 2 inches apart. Put grill hood down, turning the lamb occasionally. Using a thermometer check the center portions of the lamb. For medium rare the internal temperature should be 135 degrees.
  • Transfer lamb onto a cutting board and remove the skewers. Let lamb stand, loosely covered with foil for 15-20 minutes. Cut across the grain into desired thickness slices.
We accompanied our perfectly grilled medium-rare lamb with oven roasted rosemary potatoes and grilled asparagus and served buffet-style.

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