Grilled Boneless Leg of Lamb with Chimichurri Sauce
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!
- 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
- 1 cup olive oil
- ¼ cup red wine vinegar
- 2 bunches Italian parsley remove the stems
- 1 tbsp 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 tbsp red pepper fine dice
- 1 tsp sea salt to taste
- ¼ tsp black pepper to taste
- ¼ tsp red pepper flakes *optional - use more or none depending upon your tastes
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.
Calories: 913kcal | Carbohydrates: 3g | Protein: 36g | Fat: 84g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 45g | Cholesterol: 155mg | Sodium: 719mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1324IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 5mg