Barbecue Leg Of Lamb
Juicy, flavorful barbecue lamb leg marinated in red wine, garlic, and herbs, perfect for outdoor grilling and suited for gatherings or summer cookouts.
Ingredients
Instructions
- Combine all ingredients except lamb well in a bowl.
- Add lamb, coat thoroughly, cover, and marinate for at least 12 hours.
- Preheat grill to medium heat.
- Place lamb on grill and cook as you would a London broil, brushing with marinade occasionally.
- Slice the lamb like a London broil and serve.
Tips & Substitutions
For added flavor, consider using fresh herbs such as rosemary or thyme in the marinade. If you're short on time, marinate the lamb for at least 4 hours, but overnight is ideal. You can substitute red wine with balsamic vinegar for a different taste profile. Ensure the grill is clean and well-oiled to prevent sticking.
Serving Suggestions
Serve the sliced lamb with a side of roasted vegetables or a refreshing Vegetable Vinaigrette Salad for a balanced meal. Pair it with crusty bread to soak up the juices, and consider a glass of the same red wine used in the marinade for a harmonious dining experience.
Storage & Reheating
Leftover lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the lamb and warm it gently on the grill or in a skillet over low heat, adding a splash of broth or wine to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecue Leg Of Lamb contains roughly 4201 calories, with 5g protein, 29g carbohydrates, and 458g fat. It is an excellent source of iron (57% of the Daily Value), vitamin C (47% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 591mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a boneless leg of lamb or shoulder if preferred. Just adjust cooking times accordingly, as different cuts may require different grilling times to achieve the desired doneness.
What should I do if I don't have a grill?
If a grill is not available, you can roast the marinated lamb in an oven at 375°F. Cook until the internal temperature reaches your desired doneness, typically about 20 minutes per pound for medium-rare.
How can I tell when the lamb is done cooking?
Use a meat thermometer to check the internal temperature: 135°F for medium-rare, 145°F for medium, and 160°F for well done. Let the lamb rest for 10-15 minutes before slicing to allow juices to redistribute.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).