Ask Chef Dennis

  • Recipe Index
  • About
menu icon
go to homepage
  • Recipe Index
  • About
subscribe
search icon
Homepage link
  • Recipe Index
  • About
×
Home » Recipes

Grilled Boneless Leg of Lamb with Chimichurri Sauce

Published: Jun 17, 2022 by Chef Dennis Littley

53
SHARES
Facebook53PinterestFlipboard
Jump to Recipe

My Grilled Boneless Leg of Lamb will be the hit of your next grilling event. Your family and friends will be amazed at how delicious, moist and tender this succulent leg of lamb is. Add an authentic chimichurri sauce to the grilled leg of lamb and you’ll take deliciousness to a new level!

overhead sliced leg of lamb with chimichurri on a white plate


 

Of course, no one needs to know how easy it is to grill a boneless leg of lamb on the grill or how easy it was to make the chimichurri sauce.

This leg of lamb recipe is perfect for special occasions, family get-togethers or just to treat yourself to an amazingly delicious dish.

sliced grilled leg of lamb on a white platter

I like my meats a little medium-rare to medium. They stay juicier which adds more flavor and tenderness to the meat. If you got well-done meat eaters in your household, the ends of this delicious leg of lamb will be perfect.

*Use a meat thermometer to make sure it’s done the way you like it.

Table of Contents:
  • What Ingredients do I need to make Grilled Leg of Lamb with Chimichurri Sauce?
  • How ingredients do I need to make Chimichurri Sauce?
  • How do I make Chimichurri Sauce?
  • How do I grill a boneless leg of lamb?
  • Recipe FAQ’s
  • More Lamb Recipes You’ll Love!
  • Recipe: Grilled Boneless Leg of Lamb with Chimichurri Sauce

What Ingredients do I need to make Grilled Leg of Lamb with Chimichurri Sauce?

ingredients to make a grilled leg of lamb

Let’s start by gathering the ingredients we need to make Grilled Leg of Lamb. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Feel free to add your favorite herbs or seasonings to the lamb. Fresh rosemary and thyme would make delicious additions.

How ingredients do I need to make Chimichurri Sauce?

ingredients to make chimichurri sauce

Making chimichurri sauce couldn’t be easier. It only takes a few ingredients and a few quick pulses in the food processor to get the sauce prepared.

How do I make Chimichurri Sauce?

three images showing how to make chimichurri sauce.
  • Add the parsley, oregano, and garlic to the bowl of a food processor and pulse until finely minced. The ingredients can be chopped by hand if you don’t have a food processor, just make sure to finely chop the herbs and garlic.
  • Add the finely chopped ingredients to a medium bowl.
  • Add the remainder of the ingredients to the herb mixture and blend together. Allow the chimichurri to sit for 5-10 minutes to release all of the flavors into the oil before using. If possible, let the chimichurri sit for 1-2 hours before using.

*If time allows, the chimichurri can be prepared and refrigerated up to 24 hours in advance. Any longer than 24 hours and the sauce will begin to degrade.

The chimichurri sauce goes great with a roasted leg of lamb too.

How do I grill a boneless leg of lamb?

split and seasoned boneless legs of lamb on a white platter
  • Cut the lamb through the middle to butterfly the roast (do not split completely). This will allow the lamb leg to lie flat on the grill and reduce the cooking time.
  • Generously season both sides of the lamb with sea salt and black pepper.

split leg of lamb on the grill
  • Preheat the grill to its highest setting.
  • Place the seasoned split leg of lamb on the preheated clean grill. Sear the lamb for 5 minutes, then turn the lamb to get the crosshatch marks and let it grill for another 5 minutes before flipping it over.
  • Flip the lamb to the fat side and repeat the process from the first side. *This would be a good time to insert a meat thermometer into the lamb.
  • After 10 minutes on the fat side, turn off the heat under the lamb and use indirect heat to finish cooking the roast. *If you are using a gas grill this means having burners on either side of the roast on full heat, with the burner directly under the roast turned off. If you are using charcoal, that means having an area of the grill with no coals in one section.
  • Cover the grill and let the roast cook for an additional 10 – 20 minutes (depending on how many pounds the roast is).

A meat thermometer inserted into the thickest part of the roast registers 130°F for medium-rare. If you prefer a more well-done roast, 140°F will be medium and 155°F well done. The temperature of the roast will increase 5-7 degrees after removing it from the grill.

unsliced grilled leg of lamb on a white platter

Transfer the roast to a cutting board with a well to catch the pan juices. Cover with aluminum foil and let rest for 10 minutes before slicing. This will allow more of the juices to flow back into the roast.

close up of sliced grilled leg of lamb with chimichurri sauce

Slice the roast across the grain, cutting ¼ to ½ inch thick slices depending on how thick you want the slices to be. Pour any of the pan juices over the slices and serve with chimichurri sauce.

Recipe FAQ’s

Can I cook a boneless leg of lamb in an air fryer?

Absolutely!
Preheat your air fryer to 360°F
Pat the lamb roast dry with paper towels, then add a very light coat of olive oil, rubbing it into the roast. Season liberally with sea salt and black pepper (add your favorite herbs and garlic if you like)
Place the lamb roast in the air fryer basket, and air fry at 360°F for 15 – 20 minutes (depending on the weight of the roast)
Check the temperature with a meat thermometer to ensure that it is cooked to your liking. This time and temp should provide a medium cooked roast. Add an additional 3-5 minutes for well done.
Remove the roast lamb from the air fryer, cover with foil and allow to rest for 5-10 minutes before slicing (this allows the rost time to reabsorb the juices).

What fresh herbs go well with lamb?

Rosemary is always my first choice with lamb, that being said other fresh herbs such as oregano, thyme, sage and mint will enhance the flavor as will fresh garlic.

Should I marinate a boneless leg of lamb?

A boneless leg of lamb doesn’t really need marinating since it’s a tender cut of meat. If you do want to marinate the lamb don’t let the time exceed 8 hours. Marinating with olive oil, garlic, spices and your favorite herbs will add additional flavor to the meat. I would not add an acidic component, such as vinegar, or citrus as it may break down the meat fibers.

More Lamb Recipes You’ll Love!

  • grilled lamb chops with a mint pesto on a white plate with grilled vegetables
    Marinated Grilled Lamb Chops with a Mint Pesto
  • sliced leg of lamb with gravy along side whole baby potatoes and a sprig of rosemary on a white plate
    Oven Roasted Leg of Lamb
  • overhead view of grilled lamb chops on a white platter
    Grilled Lamb Chops and Watermelon Feta Salad
  • side view of stuffed roasted rack of lamb with a demi glace
    Stuffed Rack of Lamb – Restaurant Style Cooking at Home

sliced and unsliced grilled leg of lamb on a white plate with chimichurri sauce.

Grilled Boneless Leg of Lamb with Chimichurri Sauce

Chef Dennis Littley
My Quick and Easy Grilled Boneless Leg of Lamb will elevate your grilling game to a new level! Served with a delicious chimichurri sauce. You're going to love how the flavors excite your tastebuds!
5 from 38 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Marinate 2 hours hrs
Total Time 2 hours hrs 55 minutes mins
Course Entree
Cuisine American, argentinian
Servings 8
Calories 913 kcal

Equipment

  • gas grill

Ingredients
 
 

Lamb

  • 2 1½ – 2 lb boneless leg of lamb Butterflied (each small roast is approx 2 lbs. You can also use one 4-4½ pound boneless leg)
  • sea salt and black pepper to taste

Chimichurri

  • 1 cup olive oil
  • ¼ cup red wine vinegar
  • 2 bunches Italian parsley remove the stems
  • 1 tablespoon fresh oregano leaves only chopped *if you use dried oregano cut back to 1 tsp
  • 2 cloves garlic use more if you like a heavier garlic flavor
  • 1 tablespoon red pepper fine dice
  • 1 teaspoon sea salt to taste
  • ¼ teaspoon black pepper to taste
  • ¼ teaspoon red pepper flakes *optional – use more or none depending upon your tastes

Instructions
 

Lamb

  • Cut the lamb through the middle to butterfly the roast (do not split completely). This will allow the lamb leg to lie flat on the grill and reduce the cooking time.
  • Generously season both sides of the lamb with sea salt and black pepper.
  • Preheat the grill to its highest setting
  • Place the seasoned split leg of lamb on the preheated clean grill. Sear the lamb for 5 minutes, then turn the lamb to get the crosshatch marks and let it grill for another 5 minutes before flipping it over.
  • Flip the lamb to the fat side and repeat the process from the first side.
    This would be a good time to insert a meat thermometer into the lamb.
  • After 10 minutes on the fat side, turn off the heat under the lamb and use indirect heat to finish cooking the roast.
  • If you are using a gas grill this means having burners on either side of the roast on full heat, with the burner directly under the roast turned off.
    If you are using charcoal, that means having an area of the grill with no coals in one section.
  • Cover the grill and let the roast cook for an additional 10 – 20 minutes (depending on how many pounds the roast is).
    A meat thermometer inserted into the thickest part of the roast registers 130°F for medium-rare. If you prefer a more well-done roast, 140°F will be medium and 155°F well done. The temperature of the roast will increase 5-7 degrees after removing it from the grill.
  • Transfer the roast to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 10 minutes before slicing. This will allow more of the juices to flow back into the roast.
  • Cut the roast across the grain, cutting ¼ to ½ inch thick slices depending on how thick you want the slices to be.
  • Pour any of the lamb juices over the slices and serve with Chimichuri.

Chimichuri

  • Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours,if time allows.
    *Chimichurri can be prepared and refrigerated up to 24 hours in advance.
  • Spoon the chimichurri over the lamb to serve, or allow your guests to add their own.

Nutrition

Calories: 913kcalCarbohydrates: 3gProtein: 36gFat: 84gSaturated Fat: 26gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gCholesterol: 155mgSodium: 719mgPotassium: 590mgFiber: 1gSugar: 1gVitamin A: 1324IUVitamin C: 22mgCalcium: 73mgIron: 5mg
Tried this recipe? Pin it for Later!Mention @askchefdennis or tag #askchefdennis!

Comments

    5 from 38 votes (36 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. lee says

    August 10, 2023 at 9:39 am

    5 stars
    Chef Dennis came through again! This time it wasn’t a recipe for tomato sauce, which is really good. I made the lamb on a charcoal grill and it came out perfect; medium rare all the way. The chimichuri sauce was great, made with my fresh parsley and oregano. The guests were impressed enough that were were no leftovers: that’s a good sign!

    This recipe is a keeper, thanks Chef Dennis.

    Reply
    • Chef Dennis Littley says

      August 10, 2023 at 10:28 am

      Thanks for letting me know you enjoyed the lamb! I’m happy to hear you’ve been finding recipes on my that you enjoy making.

      Reply
  2. Craig says

    June 18, 2022 at 5:01 pm

    5 stars
    Happy Fathers Day , Chef Dennis!
    Having a cold beer for you and your menus! Excellent as usual…
    Craig

    Reply


My name is Chef Dennis Littley, creator and owner of Ask Chef Dennis Productions. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

More about me →

Fan Favorites

  • overhead view of barbecued half racks of baby back ribs on a white platter
    Oven Baked Baby Back Ribs
  • sliced meatloaf with the rest of meatloaf on a white platter
    Classic Meatloaf Recipe with Zesty Glaze
  • shredded cabbage mixed with coleslaw dressing in a glass bowl.
    Easy Homemade Coleslaw Recipe
  • Banana bread sliced on a cutting board.
    Banana Bread Recipe
  • chicken parm with pasta on a white plate
    Chicken Parmesan Recipe
  • seasoned crispy chicken legs on a foil wrapped tray
    Baked Chicken Legs

Featured In

Collage showing where Ask Chef Dennis has been featured.

Footer

↑ back to top

INFO

  • Privacy Policy
  • Disclosure Policy
  • Cookie Policy
  • Accessibility Policy

SUBSCRIBE

Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

CONTACT

  • About
  • Contact

© 2009-2025 · Ask Chef Dennis · 30 N. Gould Street, STE 7204, Sheridan, Wyoming, 82801

Proud Member of:
Mediavine Publisher Network

Let's Get Social

Pinterest Facebook Flipboard Instagram YouTube LinkedIn

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.