Garlic and Herb Roasted Leg of Lamb is a flavorful and impressive main dish that is perfect for special occasions or family gatherings. The marinade, made with olive oil, garlic paste, and a savory seasoning blend, infuses the lamb with bold, aromatic flavors that will make your taste buds sing. Roasting the lamb on the grill with a tray of vegetables creates a one-pan meal that is both easy to prepare and impressive to serve. The result is a succulent, melt-in-your-mouth lamb that is perfectly complemented by the sweet and savory roasted vegetables. Follow these simple instructions for a delicious and satisfying meal that is sure to impress your guests.
Marinade:
The marinade for this Garlic and Herb Roasted Leg of Lamb is made with olive oil, garlic paste, and a savory seasoning blend. The combination of these ingredients creates a bold and aromatic flavor that will make your taste buds sing. The olive oil helps to keep the lamb moist during cooking, while the garlic paste and seasoning blend infuse the lamb with a delicious depth of flavor.
Roasting on the Grill:
Roasting the leg of lamb on the grill is a great way to achieve a succulent, melt-in-your-mouth texture. The high heat and smoky flavor of the grill impart a delicious charred crust to the lamb that perfectly complements the tender and juicy interior. Roasting the lamb on a foil tray with vegetables adds an extra layer of flavor to the dish, as the vegetables absorb some of the lamb’s juices and seasoning.
Serving Suggestions:
To complete the meal, the shredded lamb is served with a tray of sweet onions, carrots, and golden potatoes that have been roasted in the same pan as the lamb. The roasted vegetables provide a sweet and savory complement to the lamb and make for a stunning presentation.
Garlic and Herb Roasted Leg of Lamb
Difficulty: Easy
Course Main Course
Cuisine American
Keyword leg of lamb, roasted leg of lamb, slow cooked lamb, smoked leg of lamb
Total Time 6 hours hrs 30 minutes mins
7 lb bone-in leg of lamb 1 lb carrots, peeled and chopped 3 small sweet onions, peeled and chopped 1.5 lbs small golden potatoes, washed and halved 2 heads of garlic, cloves separated and peeled Marinade: 1/2 cup olive oil 2 tbsp of Salt pepper and garlic powder 4 tsp garlic paste Preheat your grill to 300 degrees Fahrenheit. Make sure that you have enough propane or charcoal to maintain this temperature throughout the cooking process.
Preheat your grill to 300 degrees Fahrenheit. Make sure that you have enough propane or charcoal to maintain this temperature throughout the cooking process.
In a large bowl, whisk together the olive oil, seasoning, and garlic paste to make the marinade. The olive oil will help keep the lamb moist during cooking, while the seasoning and garlic paste will infuse the lamb with flavor.
Score the leg of lamb about 1/4 inch deep all over with a sharp knife. This will help the marinade penetrate the meat more deeply, and it will also help the lamb cook more evenly.
Slather the marinade all over the lamb, making sure to get it into all the crevices. Use a basting brush or your hands to spread the marinade evenly over the entire surface of the lamb.
Prepare a large foil tray by adding one cup of water to it. The water will create steam as the lamb cooks, which will help keep it moist. Arrange the vegetables on the tray, and then place a wire rack over the tray. The wire rack will elevate the lamb and prevent it from sitting in the water, which could cause it to steam instead of roast.
Place the lamb on the wire rack, and then put the entire tray onto the grill. Close the lid and let the lamb cook until it reaches an internal temperature of 175 degrees Fahrenheit, about 2-3 hours. Check the temperature of the lamb using a meat thermometer inserted into the thickest part of the meat.
Once the lamb has reached the desired temperature, remove it from the grill and place it on a clean foil tray. Cover it tightly with foil, and then put it back on the grill for an additional 2 hours, or until it reaches an internal temperature of 203 degrees Fahrenheit. This extended cooking time will help to break down the connective tissues in the meat, making it tender and juicy.
Once the lamb has finished cooking, remove it from the grill and let it rest for 30 minutes before shredding it. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product.
To shred the lamb, use a sharp knife to cut it into manageable pieces, and then use two forks to pull the meat apart into thin shreds. This will make it easier to serve and eat.
Serve the shredded lamb with the roasted vegetables, and enjoy! The roasted vegetables will have absorbed some of the lamb's flavor during cooking, making them a delicious and nutritious accompaniment to the main dish.
Garlic and Herb Roasted Leg of Lamb is a show-stopping main dish that is sure to impress your guests. The succulent lamb, infused with bold flavors of garlic and herbs, is a testament to the power of simple ingredients and cooking techniques. This recipe is perfect for special occasions or family gatherings, and its impressive presentation will make it a conversation starter at any table.
One of the great things about this recipe is that it’s easy to prepare, even for those who are new to grilling. The simple marinade is made with everyday ingredients that are likely already in your pantry, and the roasted vegetables require minimal prep work. The key is to take your time and let the grill do the work, allowing the lamb to cook slowly and evenly until it’s tender and juicy.
Once the lamb is finished cooking, it’s important to let it rest for at least 30 minutes before shredding it. This resting time allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender final product. And don’t forget the roasted vegetables! They’re not just a garnish – they’re a delicious and nutritious accompaniment to the lamb.
When it’s time to serve, don’t be afraid to get creative with your presentation. You could arrange the shredded lamb on a platter and top it with the roasted vegetables, or serve the lamb and vegetables separately for a more rustic presentation. Whatever you choose, be sure to savor the delicious flavors and textures of this impressive main dish.
DID YOU ENJOY THIS ROASTED LEG OF LAMB RECIPE? YOU’LL LOVE MY OTHER LAMB RECIPES IN THE LINK BELOW! Lamb Recipes
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