Recipes / Other / Slow Grilled Mediterranean Lamb Leg /

Recipes

Slow Grilled Mediterranean Lamb Leg

Name: Slow Grilled Mediterranean Lamb Leg
Prep time: 25 min
Cook time: 120 min
Ingredients: 1 boneless leg of lamb (about 3–4 lb); ½ cup olive oil, divided into two; 1 tbsp. kosher salt; 10 cloves garlic, crushed; 5 tbsp. za'atar seasoning

Go on a culinary journey to the Mediterranean with this tantalizing recipe for a tender lamb leg that’s packed with flavor.

Save

Print
Share
Share to:
- Copy Link
- Twitter
- Facebook
- Pinterest
You’ve copied a link
?do_action=save-recipe Save
Text

1 Food Prep 10 min
2 Grill Prep 15 min
3 The Cook 2 hr

Cooking for people

Ingredients

1 boneless leg of lamb (about 3–4 lb)
½ cup olive oil, divided into two
1 tbsp. kosher salt
10 cloves garlic, crushed
5 tbsp. za'atar seasoning

1 Food Prep

Make sure you remove the lamb from your fridge 30 minutes before cooking.

Drizzle the lamb leg with half of the olive oil, massaging onto both sides. Then sprinkle the salt evenly over both sides.

In a bowl, combine the remaining oil, za’atar and crushed garlic to make a paste. Smear the paste onto the lamb leg.

2 Grill Prep

Fuel: We recommend Kingsford® Low & Slow Briquets

Method: Two-Zone Method

Temp: 300–350°F

Catching Drips for Easy Cleanup Add an optional foil pan in the middle to catch any drips for easy cleanup.

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place the lamb in the middle of the grill, over the indirect heat.
Adjust the vents to maintain a grill temperature of 300–350°F, and cook the lamb for approximately two hours, or until ready (145°F internal temperature on a meat thermometer).
Remove the lamb from the grill and cover loosely with foil. Rest for at least 15 minutes before slicing.

Recipe created by Hardcore Carnivore Jess Pryles on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

Products