Great Legs (Leg of Lamb)

Prep: 1 hour

Cook: 30 minutes

Serves: 12

This recipe is from Dressed To Grill: Savvy Recipes for Girls who Play with Fire by Diane Morgan, Karen Brooks, and Reed Darmon


1 boned and butterflied leg of lamb, 4 to 5 pounds

½ cup olive oil

6 large cloves garlic, minced

1 tsp kosher salt

2 tsp freshly ground pepper

¼ cup dried oregano

¼ cup dried rosemary, crumbled

Vegetable oil for brushing


  1. Combine the olive oil, garlic, salt, and pepper. Coat all sides of the lamb with the mixture. Marinate at room temperature for 1 hour.
    Prepare a medium-hot fire in a charcoal grill or preheat a gas or electric grill on medium-high
  2. Remove the lamb from the marinade. Coat one side with oregano, the other with rosemary. Brush the grill grate with vegetable oil. Grill the lamb directly over the medium-hot fire, covered, for 15 minutes on one side. Turn and grill about 15 minutes longer, or until medium-rare, or when an instant-read thermometer inserted in the meat’s thickest part registers 120° to 130°F. Let rest 10 minutes. Carve across the grain into thin slices.