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Pin for Marinated Grilled Leg of Lamb

Marinated Grilled Leg of Lamb

Try something different from the traditional baked ham. Marinated Grilled Leg of Lamb is a delicious main course to serve for Easter dinner!
Course Main Course
Cuisine American
Servings 4


  • Grill
  • Baking stone or pan to diffuse heat
  • V-shaped roasting rack
  • Large covered dish or plastic food storage bags for marinating


  • ½ cup olive oil
  • ½ cup dry red wine
  • 2 sprigs fresh rosemary chopped
  • 2 cloves fresh garlic minced
  • 2 4-5 lb boneless legs of lamb


  • The night before grilling, mix together the olive oil, wine, rosemary, and garlic in a small bowl.
  • Place the leg of lamb roasts in a dish or plastic storage bags.
  • Pour the marinade over the roasts and place them in the refrigerator to season overnight.
    Two boneless legs of lamb in marinade.
  • The next day, light the grill and heat to a low heat. I use a Big Green Egg and let it heat to about 300°.
  • Place a baking stone or cookie sheet on the grill rack. Then place the V-shaped roasting rack on the stone or sheet. This will smoke and roast the meat with diffused heat.
  • Place the roasts in the V-shaped rack and close the lid on the grill. Watch the temperature and keep it steady at about 300°.
  • Roast the lamb for about 1½ hours until medium rare. If the doneness indicators in the roast don't pop up, that's good. Lamb is best when served medium-rare and no more than medium.
    Two boneless legs of lamb on the grill.
  • After about 1½ hours, remove the lamb roasts from the fire and place them in a shallow pan or on a platter to rest. Let them rest for about 10 minutes to allow the juices to distribute throughout the meat.
  • Slice it thin and serve.
    Sliced leg of lamb on a plate with green beans and carrots.
Keyword Easter, grill, holiday, lamb, leg of lamb