Barbecued Leg of Lamb
Updated October 11, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes if grilled, 2.5 hours if smoked
- Rating
- Comments
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Ingredients
A whole leg of spring lamb, about 5 pounds, or a boned and butterflied leg of lamb, about 4 pounds
5 cloves garlic, peeled and cut in thin slivers
½ cup hearty dry red wine, such as zinfandel
½ cup red-wine vinegar
¼ cup extra-virgin olive oil
1 clove garlic, peeled and crushed
1 to 3 teaspoons salt
¼ teaspoon cayenne pepper
Nutritional analysis per serving (8 servings)
1 gram carbs; 270 milligrams cholesterol; 907 calories; 28 grams monosaturated fat; 5 grams polyunsaturated fat; 26 grams saturated fat; 64 grams fat; 810 milligrams sodium; 73 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you plan to smoke the lamb, use the whole leg. For grilling use a boned leg, butterflied.
- Step 2
Trim excess fat from lamb. Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic. Put lamb in a dish.
- Step 3
Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours. Use the smaller amount of salt in the marinade if lamb is going to be grilled. The larger amount, 3 teaspoons, is necessary for smoking.
- Step 4
Remove lamb from the refrigerator and allow to come to room temperature. Remove from the marinade. To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2 ½ hours. The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.
Private Notes