DrBBQ Game Gatherings Gluten-Free Grill Lamb Main Dish Paleo Winter Holidays

DrBBQ’s Charcoal Roasted Boneless Leg of Lamb with Mediterranean-ish Garlic Rub

By Ray Lampe, Dr. BBQ

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

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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

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

Make paste with oil, Mediterranean-ish, salt and garlic

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)