French · Dinner
Grilled Lamb Leg with Garlic
Boneless leg of lamb, trimmed of visible fat, is rubbed with garlic, rosemary and thyme, then grilled over direct high heat to a rosy medium and rested before slicing. Served with grilled lemon and pan juices, it keeps saturated fat and cholesterol low without losing char and herb depth.
$7
15 minsPrep
14 minsCook
29 minsTotal
MediumLevel
Nutrition per serving
331Calories
40.2gProtein
17.1gFat
2.7gCarbs
0.6gSugar
0.9gFiber
426mgSodium
76mgChol
6.5gSat Fat
540mgPotassium
45mgCalcium
2.8mgIron
2.6mcgVitamin B12
11mgVitamin C
Goes well with
Sparkling water with fresh lemon
local
Côtes du Rhône rouge
international
low-cholesterol
gluten-free
protein-rich
low-carb
low-calorie
low-chol
Instructions
1
Prep
Trim any visible fat from the lamb. Mince the garlic, chop the rosemary and thyme, then mix with olive oil, salt and pepper into a paste. Rub over the lamb surface.
2
Marinate
Let the lamb sit at room temperature for 10 minutes.
3
Grill
Place the lamb on a grill pan over medium-high heat. Grill 5 to 6 minutes per side, turning once, until deep grill marks form and internal temperature reaches 135–140°F for medium. Grill the lemon halves cut-side down alongside for the last 4 minutes until charred.
4
Rest
Transfer the lamb to a cutting board and rest for 10 minutes until juices settle.
5
Plate
Slice the lamb against the grain. Arrange on a plate with the grilled lemon half squeezed over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz369g boneless leg of lamb, trimmed of visible fat
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 2 tsp2 tsp fresh thyme
- 4 tsp4 tsp olive oil
- 11 lemon, halved for grilling
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
