Grilled leg of lamb with herbs
10 servings
30 minutes
Grilled lamb leg with herbs is the essence of French cuisine, showcasing the art of marinating and meat preparation mastery. Lemon juice, Dijon mustard, and soy sauce create a rich marinade that penetrates the lamb fibers, giving it vibrant flavor and tenderness. Aromatic herbs—rosemary, thyme, and oregano—create an expressive bouquet that unfolds when grilled. Prolonged marination makes the meat surprisingly tender while grilling adds a delicious crust with a smoky hint. This dish is perfect for festive gatherings or cozy family dinners, especially paired with red wine and a side of roasted vegetables. The finishing touch is fresh rosemary that highlights its noble taste.
1
In a bowl, mix lemon juice, mustard, garlic, soy sauce, dried rosemary, thyme, oregano, and salt. Stir until the salt dissolves. Pour into a bag and add the meat. Tie the bag tightly and mix. Refrigerate for 8 hours.
- Lemon juice: 0.3 glass
- Dijon mustard: 3 tablespoons
- Garlic paste: 3 tablespoons
- Soy sauce: 2 tablespoons
- Dried rosemary: 2 teaspoons
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Salt: 1 teaspoon
- Boneless leg of lamb: 2.75 kg
2
Preheat the grill and lightly grease it with oil. Pat the meat dry and place it on the grill. Cover with a lid and cook for 2 hours until the internal temperature reaches 160 degrees. Transfer to foil and wrap. Let it rest for 20 minutes. Serve garnished with fresh rosemary.
- Fresh rosemary: to taste