Herb Crusted Grilled Leg of Lamb
This Herb Crusted Grilled Leg of Lamb is an easy grilled lamb recipe that is coated in fresh herbs and packed full of flavor!
We’re so excited to be teaming up with True Aussie Beef and Lamb and Big Green Egg to bring you some awesome grilling recipes for all of your summer parties. Today’s Herb Crusted Grilled Leg of Lamb recipe is the first in our summer grilling series “Two Chicks and Their Big Green Egg” where we’ll be showing you how to grill with a Big Green Egg and sharing some grilled lamb and beef recipes using True Aussie Beef and Lamb.
A BIG Thank You! To True Aussie Beef & Lamb who provided us with a Big Green Egg and amazing Aussie Lamb for this post.
Back in May Melinda and I attended a conference where we were introduced to True Aussie Beef and Lamb in a class on how to cook lamb. I’m not going to lie guys, before this class neither Melinda or I were lamb fans. In our limited experience lamb could be gamey and we had no idea how to cook it. Turns out we had it all wrong! A simple marinade, a few minutes on the grill and before we knew it we were eating the best lamb we’d ever had. It was delicious!! Turns out lamb can get a bad wrap. All you really need is good quality meat. True Aussie Lamb and Beef offers free-range, grassfed, high-quality, lamb raised in the sprawling pastures of Australia. Spending that hour learning about their products and tasting that amazing lamb chop totally changed the way we think about lamb. Now we’re on a mission to help you guys own your summer parties with some simple grilled lamb and beef recipes. Find it in a store near you HERE.
First up, Herb Crusted Grilled Leg of Lamb. This grilled leg of lamb recipe is so easy to make and it is perfect for feeding a crowd. It’s going to make you the hostess (or host) with the most-ess this summer! The Aussie leg of lamb is coated in a compound butter made of garlic, lemon juice, parsley, cilantro, True Aussie Lamb Rub, and of course butter. We rubbed that compound butter all over the lamb to give it a nice thick crust of herbs and then we threw it on the grill for about 45 minutes until it reached an internal temperature of 130F. Our Herb Crusted Grilled Leg of Lamb came out perfect. It was moist, tender, and full of flavor. I swear if I didn’t know better I would have thought I was eating steak.
To help promote their summer grilling sweepstakes, “Grill on the Green”, True Aussie also sent us a Big Green Egg. Big Green Egg is the official summer grilling partner of True Aussie Beef & Lamb and we’re pretty excited about it! If you’ve never used or heard of a Big Green Egg it is an outdoor ceramic kamado style charcoal grill that delivers the ultimate cooking experience. You can can grill on it, smoke meats with it, and even use it as an oven! Melinda and I absolutely loved using it and our new Big Green Egg made our first attempt at grilling a leg of lamb pretty freaking Aussome. Get it? Aussie + awesome = Aussome..lol.
Herb Crusted Grilled Leg of Lamb
Ingredients
- 2.5 lb Aussie Boneless leg of lamb, , butterflied and trimmed
- 1 Tbsp True Aussie Lamb Rub
- 4 Garlic cloves, , minced
- 2 Tbsp Lemon juice
- ½ c Parsley
- ¼ c Cilantro
- 6 Tbsp Unsalted butter, , softened
Instructions
- Heat grill to 350 degrees F.
- Combine butter, rub, garlic, lemon juice, parsley, and cilantro in a bowl.
- Coat butterflied leg of lamb in the herb butter.
- Place leg of lamb on the grill and sear for 5 minutes on each side.
- Close grill lid and cook for 30-40 minutes or until the lamb reaches an internal temperature of 130 degrees F.
- Remove from the grill and let rest for 10 minutes. Cut and serve.
- Enjoy!
Nutrition
This sounds like a great recipe and I’m definitely going to try it. I’m going to use the rub that I got from the American Lamb Board, though. As a small-scale Ohio lamb producer, I would encourage you to check out the info at AmericanLamb.com. While Australian lamb is, I am sure, very tasty – American lamb is grown right here in the US by mostly family farmers and I assure you that it is just as tasty! In fact, there are many families, like mine, that sell fresh meat right off the farm. I would love to see a post using fresh American lamb!