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You’re an expert at grilling beef, poultry, pork, seafood and even veggies. But what about lamb? If you haven’t tasted grilled lamb, you’re missing out. Follow these tips for the perfect lamb, every time!
Picking the Right Meat and Cut
- There’s no other meat like lamb: it’s velvety, delicate yet rich, with a juicy, fresh taste.
- When selecting a cut, American Leg of Lamb is perfect for the grill. A “butterflied” cut simply means the lamb has been slit open and spread apart for quicker and more even cooking.
- Chops and ground lamb are as easy to prepare and grill as any steak, chop or burger!
Ultimate Flavor Satisfaction
- Flame-grilled lamb meets its heavenly match with bold seasonings and hearty sauces.
- Lamb is unique in that it stands up to full and aromatic spices, giving it the starring role in many popular cuisines, like Moroccan, Indian and Malaysian.
- Marinades that complement lamb include flavors with onion, lemongrass, or garlic and herbs such as rosemary and cilantro.
- Marinades should contain enough acidity, by using lemon, vinegar and/or other citrus ingredients, to help carry the flavors deep into the meat.
- Dry rubs are another great way to add flavor to your lamb.
Prepping your Leg of Lamb
- For boneless, plan on marinating the meat for 4-6 hours; for bone-in, marinate overnight.
- Let the leg sit at room temperature for about 30 minutes before you put it on the grill heated to medium heat.
- If making delicious kebabs, dice your boneless leg of lamb before grilling it to perfection. Place on metal skewers and marinate in a leak-proof plastic bag in the refrigerator, turning the bag to marinate all lamb surfaces (anywhere from 2 hours to overnight). If using wooden skewers, soak skewers in water for 20-30 minutes before adding meat.
Time to Cook
- Start by grilling over medium-high, direct heat in order to sear the surface (this creates a crusty surface that locks in moisture and flavors). Turn every 5 minutes while trying to get your crust.
- After 10-15 minutes, lower your heat to medium and move meat to indirect heat. Grill leg of lamb indirectly over a medium fire nearly the entire time. This slow roasting will create a much more flavorful end product.
- The boneless leg of lamb will need to cook for about 20 minutes per pound.
- When the middle of your meat reaches a temp of about 135 degrees, it’s time to take the meat off of the fire and let it rest for 20 minutes before carving it.
- When carving your boneless leg of lamb, cut thin slices against the grain.
- For lamb kebabs, grill over direct heat, about 3-5 minutes per side. Baste frequently with the reserve marinade. Be careful not to overcook.
Information courtesy of Mountain States Rosen.
