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Today: July 18, 2026
Today: July 18, 2026

Grilled Leg of Lamb With Lemon-Garlic Marinade

Grilled Leg of Lamb With Lemon-Garlic Marinade
Prep Time: 10 minutes plus marination
Cook Time: 25 minutes
Total Time: 35 minutes plus marination
Yield: Serves 8
An easy and flavorful way to enjoy lamb, perfect for a gathering with friends or family. This recipe keeps it simple with a zesty marinade and a smoky finish.

Ingredients

Marinade

  • ½ cup - extra-virgin olive oil
  • ¼ cup - freshly squeezed lemon juice
  • 4 - garlic cloves, finely chopped
  • 1 Tbsp. - dried oregano
  • 2 tsp. - Diamond Crystal kosher salt (or 1¼ tsp. Morton)
  • 1 tsp. - freshly ground black pepper

Lamb

  • 1 (4½–5 lb.) - butterflied boneless leg of lamb, trimmed of fat
  • to taste - lemons, halved, for serving

Special Equipment

  • 1 - large (2-gallon) heavy-duty sealable plastic bag
  • 3 or 4 - metal skewers (10–12-inch)
  1. Step 1 In a sturdy plastic bag, combine ½ cup olive oil, ¼ cup lemon juice, chopped garlic, oregano, salt, and pepper. Toss in the lamb, zip up the bag, and squish everything around to coat. Lay the bag in a shallow dish, then toss it in the fridge for a minimum of 8 hours, but up to 24 is fine too.
  2. Step 2 About an hour before you're ready to cook, take the lamb out of the fridge to come to room temp. Fire up the grill to medium-hot if you're using charcoal or moderate if you're using gas.
  3. Step 3 Say goodbye to the marinade and grab your skewers. Thread the skewers lengthwise through the lamb about 2 inches apart. Oil up the grill rack, toss the lamb on there, and cook with the lid on if you're using gas, turning occasionally. Aim for 125–128°F on a thermometer for medium-rare, about 8–14 minutes.
  4. Step 4 Transfer the cooked lamb to a cutting board and ditch the skewers. Let it cool under a foil tent for 20 minutes. (It'll reach a perfect 135°F.)
  5. Step 5 Meanwhile, throw the lemon halves on the grill, cut side down, for around 4 minutes until they've got some char and their juices caramelize.
  6. Step 6 Carve the lamb into slices against the grain. Serve with the grilled lemons to squeeze over.

Ingredients

Marinade

  • ½ cup - extra-virgin olive oil
  • ¼ cup - freshly squeezed lemon juice
  • 4 - garlic cloves, finely chopped
  • 1 Tbsp. - dried oregano
  • 2 tsp. - Diamond Crystal kosher salt (or 1¼ tsp. Morton)
  • 1 tsp. - freshly ground black pepper

Lamb

  • 1 (4½–5 lb.) - butterflied boneless leg of lamb, trimmed of fat
  • to taste - lemons, halved, for serving

Special Equipment

  • 1 - large (2-gallon) heavy-duty sealable plastic bag
  • 3 or 4 - metal skewers (10–12-inch)

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