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.


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Roasted Garlic


  • 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)


  1. Prepare the grill or smoker to cook indirect at 350°F

Roasted Garlic

  1. Cut the top off of the head of garlic revealing the top of all the cloves
  2. Make a little foil cup to hold the garlic
  3. Drizzle the top of the garlic with olive oil, and season liberally with the Mediterranean-ish seasoning
  4. Place garlic packet in the grill and cook until garlic is tender, about 45 minutes
  5. Remove from grill and let cool for 10 minutes


  1. With a sharp pointy knife, stab 6-8 deep Xs into the top and bottom of the lamb
  2. In a small bowl, combine the oil, Dizzy Pig Mediterranean-ish Seasoning, and salt (if using)
  3. Squeeze the garlic cloves out of the skin and get it all in the bowl
  4. Mash and mix the ingredients into a smooth paste
  5. Spread the paste evenly all over the lamb pushing some down into the Xs
  6. Place the lamb fat side up on the grill and cook for 45 minutes
  7. Flip the lamb and cook another 45 minutes
  8. 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
  9. Let rest for 15 minutes.
  10. Remove netting with scissors and slice thin to serve