Barbecued Leg of Lamb
Updated Oct. 12, 2023
- Total Time
- 3 hours 15 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes if grilled, 2.5 hours if smoked
- Rating
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Ingredients
- A whole leg of spring lamb, about 5 pounds, or a boned and butterflied leg of lamb, about 4 pounds
- 5cloves garlic, peeled and cut in thin slivers
- ½cup hearty dry red wine, such as zinfandel
- ½cup red-wine vinegar
- ¼cup extra-virgin olive oil
- 1clove garlic, peeled and crushed
- 1 to 3teaspoons salt
- ¼teaspoon cayenne pepper
Nutritional analysis per serving (8 servings)
907 calories; 64 grams fat; 26 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 5 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 73 grams protein; 810 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If you plan to smoke the lamb, use the whole leg. For grilling use a boned leg, butterflied.
- Step 2
Trim excess fat from lamb. Using a small knife, make narrow slits to a depth of about 1 inch in the meat and insert the slivers of garlic. Put lamb in a dish.
- Step 3
Combine the remaining ingredients, pour over lamb and marinate it in the refrigerator 10 to 12 hours. Use the smaller amount of salt in the marinade if lamb is going to be grilled. The larger amount, 3 teaspoons, is necessary for smoking.
- Step 4
Remove lamb from the refrigerator and allow to come to room temperature. Remove from the marinade. To smoke the lamb, cook in a smoking pit using mesquite at 240 degrees for about 2½ hours. The butterflied lamb can be grilled over hot coals to the desired degree of doneness, about 30 minutes for medium rare.
Private Notes