Grilled Garlic & Rosemary Leg of Lamb

There is nothing more comforting than a traditional Sunday roast dinner! And a leg of lamb is a great choice for an Egg-Cellent easter centrepiece! Anything you roast in the oven for Easter dinner can be grilled outdoors for more flavour and fun! Check out this impressive BBQ leg of Lamb recipe, perfect to feed the family this Easter Sunday.

You will need:

  • 1 leg of lamb
  • 3 garlic cloves
  • 1/4 cup olive oil
  • 1 handful of mint
  • 1 bunch of rosemary
  • 2 teaspoons salt
  • 1 teaspoon pepper


Step 1: Spread the lamb on a work surface and with a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle. Grilling the lamb this way is quicker and makes it easier to determine once it is cooked to perfection. It also simplifies carving.

Step 2: In a large, shallow dish or sealable bag, Combine oil, garlic, rosemary, mint, salt, and pepper. Add lamb and seal bag, pressing out the air and turning a few times to ensure all areas are marinated. For best results marinate the night before to let the flavours really sink in, but if you don’t have the time to marinade overnight, try to prepare it at least an hour beforehand.

Step 3: Bring the lamb to room temperature, about 1 hour before grilling.

Step 4: Fire up the grill! Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

Step 5: Remove lamb from marinade, discarding any excess. Grill on a lightly oiled grill rack, covered only if using gas grill and turn often, for 8 to 14 minutes total for medium-rare.

Step 6: Transfer lamb to a cutting board and let lamb stand. Loosely cover with foil and leave to stand to allow for flavours to fully absorb for roughly 20 minutes.

Step 7: Once the lamb has rested, carve and serve!

Serve with Garlic roasted potatoes and roasted spring vegetables tossed with olive oil, salt, pepper, garlic, and thyme.

Happy Easter from BBQ Tips!

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