Bobby Flay Grilled Boneless Leg Of Lamb Recipe
The Bobby Flay Grilled Boneless Leg of Lamb Recipe is juicy, flavorful and perfect for special dinners.
Ingredients
- 3 –4 pounds boneless leg of lamb tied
- 4 cloves garlic minced
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika optional
- Lemon wedges for serving
Instructions
Prepare the Lamb
- Pat the lamb dry. Remove excess fat if desired. Place on a cutting board.
Make the Marinade
- In a bowl, combine minced garlic, olive oil, rosemary, thyme, salt, pepper and paprika.
Rub the Lamb
- Rub the marinade evenly over all sides of the boneless leg of lamb. Let it rest 15–20 minutes.
Preheat the Grill
- Heat the grill or grill pan to medium-high. Ensure grates are clean and lightly oiled.
Sear the Lamb
- Place lamb on grill. Sear all sides for 3–4 minutes each to create char marks.
Continue Grilling
- Move lamb to indirect heat. Grill for 20–30 minutes, turning occasionally.
Check Doneness
- Use a meat thermometer: 130°F for medium-rare, 140°F for medium. Adjust time as needed.
Rest the Meat
- Remove lamb from grill. Cover loosely with foil. Rest for 10–15 minutes before slicing.
Slice the Lamb
- Slice boneless leg into thick pieces against the grain for maximum tenderness.
Serve and Garnish
- Serve with lemon wedges and extra herbs. Pair with grilled vegetables or roasted potatoes.
Notes
- Marinate lamb overnight for deeper flavor.
- Add mint or oregano to marinade for different Mediterranean taste.
- Serve with tzatziki sauce or chimichurri for extra flavor.
- Adjust grill temperature to avoid overcooking.
- Use butcher’s twine to hold the lamb in shape for even grilling.
- Let lamb come to room temperature before grilling for even cooking.