DrBBQ’s Charcoal Roasted Boneless Leg of Lamb with Mediterranean-ish Garlic Rub
Cooking a whole boneless leg of lamb is really simple and so tasty when you cook it on the grill. For this recipe I made a paste using Dizzy Pig Mediterranean-ish mixed with roasted garlic to add a very traditional herby flavor that you will love. I cooked mine indirect high above the coals to an internal temp of 140°F for medium. If you like it a little pinker, just pull it at 130°F or 135°F.
Ingredients
Roasted Garlic
- 1 large head garlic
- Olive oil
- Dizzy Pig Mediterranean-ish Greek & Italian Seasoning
Lamb
- One 5 lb boneless leg of lamb, rolled and in mesh
- 1/4 cup olive oil
- 1/4 cup Mediterranean ish
- 1/2 tsp salt (optional)
Directions
- Prepare the grill or smoker to cook indirect at 350°F
Roasted Garlic
- Cut the top off of the head of garlic revealing the top of all the cloves
- Make a little foil cup to hold the garlic
- Drizzle the top of the garlic with olive oil, and season liberally with the Mediterranean-ish seasoning
- Place garlic packet in the grill and cook until garlic is tender, about 45 minutes
- Remove from grill and let cool for 10 minutes
Lamb
- With a sharp pointy knife, stab 6-8 deep Xs into the top and bottom of the lamb
- In a small bowl, combine the oil, Dizzy Pig Mediterranean-ish Seasoning, and salt (if using)
- Squeeze the garlic cloves out of the skin and get it all in the bowl
- Mash and mix the ingredients into a smooth paste
- Spread the paste evenly all over the lamb pushing some down into the Xs
- Place the lamb fat side up on the grill and cook for 45 minutes
- Flip the lamb and cook another 45 minutes
- Flip again, and cook to an internal temp of 140°F for medium (or 130°F-135°F for rare), about another 20-30 minutes
- Let rest for 15 minutes.
- Remove netting with scissors and slice thin to serve
In This Recipe:
Mediterranean-ish Greek & Italian Seasoning
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Step by Step
Ingredients for DrBBQ's Charcoal Roasted Boneless Leg of Lamb with Mediterranean-ish Garlic Rub Cut the top off of the head of garlic revealing the top of all the cloves Make a little foil cup to hold the garlic. Drizzle the top of the garlic with olive oil, and season liberally with the Mediterranean-ish seasoning Place garlic packet in the grill and cook until garlic is tender, about 45 minutes. Remove from grill and let cool for 10 minutes With a sharp pointy knife, stab 6-8 deep Xs into the top and bottom of the lamb With a sharp pointy knife, stab 6-8 deep Xs into the top and bottom of the lamb In a small bowl, combine the oil, Dizzy Pig Mediterranean-ish Seasoning, and salt (if using). Squeeze the garlic cloves out of the skin, mash and mix the ingredients into a smooth paste Spread the paste evenly all over the lamb pushing some down into the Xs Place the lamb fat side up on the grill and cook for 45 minutes. Flip the lamb and cook another 45 minutes. Then flip again, and cook to desired doneness (140°F internal temp for medium, 130°F-135°F for rare) Let rest for 15 minutes. Remove netting with scissors and slice thin to serve
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