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Marinated Grilled Lamb Recipe

Marinated Grilled Lamb Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Wine Pairings

Full-Bodied White Wine

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