Garlic Rosemary Grilled Leg of Australian Lamb

Garlic Rosemary Grilled Leg of Australian Lamb

  • Prep:
  • Cook Time:
  • Total:
  • Serving: 7
A nice Spring lamb dish


  • 1 Australian leg of lamb, boneless
  • 1 teaspoon cayenne pepper
  • 2 tablespoons garlic
  • 2 teaspoons Kosher salt
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon zest, divided
  • 1/4 cup lemon juice, divided
  • 1 teaspoon fresh rosemary, chopped
  • 18 ounce roasted red pepper
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 1/2 teaspoons fresh rosemary


  1. To make marinade, combine the cayenne, garlic, Kosher salt, 1/2 cup of the olive oil, 1 tablespoon of the lemon zest, 1/4 cup of the lemon juice and 1 teaspoon of the rosemary. Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  2. Place leg on a preheated grill and cover. After 15 minutes, remove the cover and turn. Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  3. To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and 1/2 teaspoon of rosemary in a blender. Blend until smooth. Fold in the remaining roasted red pepper. Season to taste with salt. Refrigerate until needed.
  4. To serve, slice lamb and place 6 ounces on a plate. Top with 1/4 cup of chunky roasted red pepper sauce.

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