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Dec 25, 2010 11:24 AM

Leg of lamb-- best way?

I have a bone-in leg of lamb that I'd like to cook for tonight. What's the best way to cook it? Grill it in the weber? Smoke it in a charcoal smoker or in an electric smoker. I'd love your ideas. Thanks and merry christmas!

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  1. I've got a leg of lamb on my dining room table right now, coming to room temperature before I bake it at 375F, about 15 minutes per pound. Can also do it at 325F for 20 minutes per pound. Can also grill it, of course....depends on what is your particular taste.

    4 Replies
    1. re: 280 Ninth

      Does yours have the bone in? If so, are you planning to leave it in or try to de-bone it? 280, are you going to season it before you bake? I'm thinking grill or smoke but I've never done a leg of lamb before so it's a first attempt and I was hoping for some guidance. Thanks.

      1. re: dimsumgirl

        dimsumgirl, forgive me for not having replied earlier, but I was, well, preparing the lamb yesterday after posting. Mine was an 8 lb. bone-in leg. I've done leg of lamb only several times, but I prefer bone-in to boneless since it provides flavor from the marrow and better moisture. With this leg, I prepared a dry marinade of salt and fresh rosemary, and studded the meat with garlic, done on Wednesday for a Saturday meal. Just wrapped it in plastic and kept it in the refrigerator. Took it out, brought it to room temperature, and created a marinade with dijon mustard, olive oil, rosemary, sage, and parsley, and baked it at 350F for just under 2 hours. I chopped onion, carrot, and celery to place under the meat, with some olive oil, and added a little chicken stock (it's what I had on hand). I took out the leg, deglazed the pan with some red wine, added about a cup or a cup and a half more red wine, a cup of veal demiglace, and reduced it.. I strained the vegetables into a pan, and served the reduction with the lamb. I think it turned out well.

        1. re: 280 Ninth

          First, start with high-quality lamb! I get locally raised lamb from a CSA that's some of the best lamb I've ever eaten (next to the true spring lamb I had in Argentina).

          Like 280 Ninth I like to do an overnight dry marinade by smearing of lots of garlic smashed with some salt and olive oil all over it, a few twigs of fresh rosemary (from my bush) across it and wrapping it in plastic wrap. After that, I don't mess with it: put it in a pan and roast it. It's never occurred to me to roast it in the Weber, but I love doing a turkey that way, so I'll have to try it.

      2. re: 280 Ninth

        Ina Garten has a recipe for grilled lamb that is heavenly. It's boneless and marinated. I had it at a friend's party last year and it was so yummy.

      3. I haven't done too many of these, but the recipe I use was given to me by a Greek friend. Rub the leg with a mix of olive oil, salt, minced garlic, chopped parsley and little lemon juice. Cover with foil and roast slowly at about 325 degrees for about 15 minutes per pound, or until your instant read says 125 in the middle, then turn up the oven temp to 425 for ten or fifteen minutes and cook uncovered to brown. For a pink interior, you are looking at 135 degrees. I have always cooked them bone-in. It is always a treat.

        I would not be so anxious to cook in on the grill unless you can turn off the burners directly underneath it and control the heat so that it cooks slowly. I find that grills tend to cook too quickly. If you are using charcoal, you'll have to keep the heat source over to the side and turn frequently so that you don't get the edge closest to the heat source cooking too quickly. I imagine you can do it on a grill, but I would bone and butterfly it so that it is flatter and even when you put it on the grates. Low and slow is best for lamb, so you'll have to watch it carefully. I have never eaten smoked lamb, so I have no advice there.

        1. Leg of lamb only ever gets roasted in this house.

          1 Reply
          1. re: Harters

            Same here. We absolutely adore roasted leg of lamb.

          2. OK, I haven't done this recipe before, but I have one ready to pop in the oven right now (boneless though) from Gourmet Today -- marinated with a paste of garlic, anchovy and rosemary. Calls for roasting to 125 and serving with salsa verde (parsley, anchovy, capers, mint, olive oil, white wine vinegar, black pepper). Yum.

            1. Great post, I've yet to do a leg of lamb....