French · Dinner
Grilled Lamb Leg with Garlic
A bone-in lamb leg steak marinated in garlic, rosemary, and lemon, then grilled hot until deeply charred. The crust carries herb aroma, while the interior stays pink and juicy. Served with lemon wedges and parsley, this lighter version skips oil-heavy techniques and buttery sauces.
$6
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
345Calories
35.2gProtein
21.6gFat
2.8gCarbs
0.5gSugar
0.6gFiber
634mgSodium
179mgChol
8.6gSat Fat
420mgPotassium
34mgCalcium
2.7mgIron
2.3mcgVitamin B12
10mgVitamin C
Goes well with
Sparkling Lemon Water
local
Côtes du Rhône
international
gluten-free
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Pat the lamb steak dry and score the fat lightly so the marinade penetrates.
2
Marinate
Mix minced garlic, chopped rosemary, olive oil, lemon juice, salt and pepper. Rub over the steak and marinate 45 minutes at room temperature.
3
Grill
Heat grill to high and cook the steak 5 to 6 minutes per side until deep char forms and internal temperature reaches 57°C (135°F) for medium-rare.
4
Rest
Transfer to a cutting board, tent loosely with foil, and rest 5 minutes until juices settle.
5
Plate
Slice against the grain, arrange on plate, scatter with chopped parsley, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in lamb leg steak
- 6 cloves6 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tbsp30ml olive oil
- 11 lemon, juiced, plus 1 wedge for serving
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp fresh parsley for garnish
