Marinated Grilled Lamb Recipe
Marinated Grilled Lamb Recipe photo by Taste of Home
Next Recipe

Marinated Grilled Lamb Recipe

Be the first to add a review
Publisher Photo
It's fun to fire up the grill on Easter, especially if you live in a cold climate! A mild marinade we created fabulously flavors lamb.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES:10 servings
TOTAL TIME: Prep: 10 min. + marinating Grill: 1-1/2 hours + standing
MAKES: 10 servings


  • 1 boneless leg of lamb (3 to 4 pounds), trimmed
  • 1/4 cup lemon juice
  • 1/4 cup dry white wine or chicken broth
  • 3 tablespoons olive oil
  • 8 garlic cloves, minced
  • 3 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh thyme
  • 1 tablespoon minced fresh oregano
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 1 sprig fresh rosemary
  • Additional salt and pepper

Nutritional Facts

225 calories: 4 ounces cooked lamb (calculated without additional salt), 12g fat (4g saturated fat), 82mg cholesterol, 304mg sodium, 2g carbohydrate (0g sugars, 0g fiber), 26g protein Diabetic Exchanges: 4 lean meat, 1 fat.


  1. If leg of lamb is tied, untie it. In a large resealable plastic bag, combine the lemon juice, wine, oil, garlic, rosemary, thyme oregano, salt and pepper; add lamb. Seal bag and turn to coat. Refrigerate for 4 hours.
  2. Drain and discard marinade. Prepare grill for indirect medium heat. Place rosemary sprig on lamb; roll up and tie with kitchen string, leaving a small section of the sprig exposed. Sprinkle with additional salt and pepper.
  3. Grill lamb, covered, over indirect medium heat for 1-1/2 to 2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove rosemary sprig. Let meat stand for 10 minutes before slicing. Yield: 10 servings.
Originally published as Marinated Grilled Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p158

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Marinated Grilled Lamb

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image