Sriracha Grilled Leg of Lamb
Spice up your grilling game with Sriracha Grilled Leg of Lamb. This zesty recipe combines fiery Sriracha with tender, juicy lamb for a flavor explosion.
This sriracha grilled leg of lamb is a culinary masterpiece that combines the tenderness and juiciness of lamb with the spicy kick of sriracha sauce. It is a dish that appeals to both meat lovers and spice enthusiasts.
The succulent lamb is marinated in a flavorful blend of spices and sriracha sauce, allowing the flavors to penetrate the meat and infuse it with a delightful heat.
When grilled to perfection, the result is a dish that is both visually stunning and incredibly delicious.
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
Table of contents
Ingredients You’ll Need
- Leg of Lamb – You need to trim the excess fat from the leg of lamb and butterfly it to allow it to cook more evenly on the grill. We follow this same process for our herb crusted leg of lamb. If you want to simplify things, you can use our sriracha marinade to make grilled lamb chops.
- Mayonnaise – We use mayonnaise instead of olive oil to create this marinade because it gives you a richer flavor.
- Garlic – This is a must-have! Garlic enhances the flavor of the lamb.
- Salt – We use Kosher salt for this marinade.
- Paprika – This spice adds a smokey flavor to the marinade.
- Sriracha – A spicy sauce that gives this dish just the right amount of heat!
What is Sriracha
Sriracha is a popular hot sauce known for its spicy and tangy flavor. It originated in Thailand and has gained widespread popularity around the world. The sauce is named after the coastal city of Si Racha in Thailand, where it was first produced.
Sriracha sauce is made primarily from chili peppers, vinegar, garlic, sugar, and salt. The key ingredient is the chili pepper, which gives Sriracha its signature heat. The peppers are typically red jalapeño or chili peppers, but variations may use other types of peppers for different levels of spiciness.
Sriracha has become a staple condiment in many kitchens and is used in a variety of dishes and cuisines. It can be used as a dipping sauce, marinade, or as an ingredient in sauces, dressings, and other recipes. Its versatility and bold flavor make it a favorite among those who enjoy adding a kick to their meals.
Step 1 – Prepare the marinade. Combine mayonnaise, garlic, salt, paprika, and Sriracha in a bowl and mix well.
Step 2 – Marinate. Pour the sriracha marinade into a gallon freezer bag. Add the leg of lamb to the freezer bag and seal tightly. Move the meat around in the bag to make sure it is completely covered in the marinade. Place the bag in the refrigerator to marinate for at least 30 minutes, up to 4 hours.
Step 3 – Preheat grill & cook. Heat grill to 400 degrees F. Remove the lamb from the bag and place it on the grill. Sear each side for 5 minutes then close the grill lid and cook for 30-40 minutes or until the lamb reaches an internal temperature of 145 degrees F.
Step 4 – Rest. Remove from the grill and let rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a tender and juicy final product.
Step 5 – Cut and serve. Carve the leg of lamb against the grain into thin slices, ensuring each piece showcases the succulent pink center.
This recipe is what convinced us of how delicious grilled lamb can be! Once you’ve been converted try our herb crusted leg of lamb, Tandoori grilled lamb chops, or our Greek Sliders made with lamb burgers.
What Temperature Should Lamb Be Cooked To?
The recommended internal temperature for cooking leg of lamb depends on the desired level of doneness. Here are the general guidelines for lamb:
- Medium-Rare: Cook the lamb to an internal temperature of 145°F (63°C). At this temperature, the meat will be pink and juicy, with a slightly rare center.
- Medium: Cook the lamb to an internal temperature of 160°F (71°C). This will result in a more cooked and slightly less pink center while still retaining juiciness.
- Well-Done: Cook the lamb to an internal temperature of 170°F (77°C) or higher. This will result in fully cooked meat with no pinkness. However, note that lamb is best enjoyed when not cooked beyond medium doneness to avoid dryness.
To ensure accurate temperature readings, it’s recommended to use a meat thermometer inserted into the thickest part of the lamb, away from any bones. This way, you can achieve your preferred level of doneness while ensuring the meat is safe to eat.
Remember to let the lamb rest for a few minutes after cooking to allow the juices to redistribute before carving and serving.
Frequently Asked Questions
The best temperature for grilling lamb is medium-high heat, typically around 375°F to 450°F (190°C to 230°C). This temperature allows the lamb to cook evenly and develop a flavorful crust on the outside while maintaining juiciness on the inside. It’s important to preheat the grill to this temperature before placing the lamb on the grates. This ensures that the lamb sears properly and locks in the juices, resulting in a delicious and tender grilled leg of lamb. Remember to use a meat thermometer to check the internal temperature and achieve the desired doneness.
Yes, lamb can be pink in the middle, especially when cooked to medium-rare or medium doneness. Lamb is a red meat, and its natural color can range from pale pink to deep red. When cooked to medium-rare, the internal temperature of the lamb reaches 145°F (63°C), resulting in a rosy pink center. This level of doneness allows the meat to retain its juiciness and tenderness while still being cooked through.
It’s important to note that lamb is safe to eat when cooked to the appropriate internal temperature, regardless of its color. The pinkness in the middle of the lamb is not an indication of undercooking but rather a result of the meat’s natural pigmentation. If you prefer your lamb more well-done with no pinkness, you can cook it to a higher internal temperature, such as 160°F (71°C) for medium doneness or higher for well-done.
Ultimately, the level of pinkness in the middle of the lamb is a matter of personal preference. It’s always advisable to use a meat thermometer to ensure the lamb reaches the desired internal temperature for both safety and taste.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it’s best to do so gently to avoid overcooking the meat. Consider adding the reheated lamb to a warm pita with fresh veggies and tzatziki sauce for a delicious leftover lamb gyro.
What to Serve with Grilled Leg of Lamb
Grilled leg of lamb pairs wonderfully with a variety of delicious side dishes that complement its rich and flavorful taste. Here are some options to consider when planning your meal:
- Hot Honey Roasted Carrots: This is a spicy spin on the standard baked carrot recipe using hot sauce and honey to glaze the roasted carrots.
- Minted Couscous: Couscous is a light and fluffy grain that makes a great accompaniment to grilled lamb. Prepare couscous according to package instructions and mix in chopped fresh mint, lemon zest, and a drizzle of olive oil. Fluff with a fork and serve it alongside your grilled leg of lamb.
- Turmeric Spiced Quinoa – Nutritious quinoa infused with aromatic turmeric, spices, and herbs. A delicious and healthy option for a vibrant meal.
- Greek Salad: A refreshing Greek salad provides a burst of freshness and vibrant flavors to balance the richness of the lamb. Combine chopped tomatoes, cucumbers, red onions, Kalamata olives, and crumbled feta cheese. Dress the salad with olive oil, lemon juice, dried oregano, salt, and pepper.
- Grilled Asparagus: Grilling asparagus alongside your leg of lamb adds a deliciously smoky and charred flavor. Toss the asparagus spears in olive oil, sprinkle with salt and pepper, and grill them until tender and slightly charred. Squeeze fresh lemon juice over the grilled asparagus before serving.
- Mixed Green Salad – A simple mixed green salad is a side dish that everyone can enjoy. Add your favorite veggies and pair it with a Greek dressing.
- Tabbouleh: Tabbouleh is a Middle Eastern salad made with bulgur wheat, fresh herbs, tomatoes, cucumbers, and lemon juice. It’s light, tangy, and pairs exceptionally well with grilled lamb. Prepare the tabbouleh by combining soaked bulgur wheat, chopped parsley, mint, tomatoes, cucumbers, lemon juice, olive oil, and salt.
- Mediterranean Chickpea Salad – A delicious Mediterranean chickpea salad made with garbanzo beans, bell peppers, onions, garlic, and parsley which are tossed with oil and vinegar.
These are just a few options, and you can always tailor the sides to suit your preferences. Remember to consider the seasonality of ingredients and choose sides that enhance the flavors of the grilled leg of lamb.
How to Store It
If you have leftover grilled leg of lamb or need to store it for a short period, proper storage is crucial to maintain its quality and ensure food safety. Here’s how you can store grilled leg of lamb:
- Cooling: Allow the grilled leg of lamb to cool down to room temperature before storing it. Leaving it at room temperature for no more than two hours ensures that it stays within the safe temperature range and prevents bacterial growth.
- Refrigeration: Wrap the grilled leg of lamb tightly with plastic wrap or place it in an airtight container. Refrigerate the lamb within two hours of cooking. Properly sealed and stored, the grilled lamb can be refrigerated for up to three to four days.
- Separate the meat from the bone: If you have a bone-in leg of lamb, it’s best to separate the meat from the bone before storing. This helps cool the lamb more quickly and evenly, preventing bacterial growth.
- Labeling: It’s essential to label the packaging with the date of storage. This helps you keep track of its freshness and ensures that you consume it within the recommended time frame.
- Freezing: If you want to store the grilled leg of lamb for a more extended period, freezing is an option. Wrap the lamb tightly in plastic wrap, followed by aluminum foil or place it in a freezer-safe container or bag. Ensure there is no excess air inside the packaging to prevent freezer burn. Frozen grilled lamb can maintain its quality for about two to three months.
- Refrigerated lamb: Gently reheat the refrigerated lamb by placing it in a preheated oven set to a low temperature or by using a stovetop skillet over low heat. Adding a small amount of liquid, such as broth or gravy, can help prevent dryness.
- Frozen lamb: Thaw the frozen grilled leg of lamb in the refrigerator overnight before reheating. Once thawed, you can reheat it using the same methods as above.
Always ensure the reheated lamb reaches a safe internal temperature of 165°F (74°C) to ensure it is thoroughly heated. It’s essential to use your judgment and discard any grilled lamb that shows signs of spoilage, such as an off odor, unusual texture, or mold.
Looking for More Grilling Recipes?
- Citrus Marinated Grilled Shrimp
- Grilled Teriyaki Chicken and Pineapple
- Grilled Chicken Fajita Skewers
- Chesapeake Crab Burger
- Chimichurri Steak
- Italian Sausage and Pepper Foil Packet Meal
- Cheddar BBQ Chicken Foil Packets
- More Grilled Recipes…
Sriracha Grilled Leg of Lamb
- 2.5 pound Leg of Lamb, , butterflied and trimmed
- 1/2 cup Mayonnaise
- 2 cloves Garlic, , diced
- 1 teaspoon Salt
- 1 teaspoon Paprika
- 2 tablespoons Sriracha
- Combine mayonnaise, garlic, salt, paprika, and Sriracha in a bowl and mix well.
- Add the mixture to a gallon freezer bag and then place the leg of lamb into the freezer bag and seal tightly. Move the meat around in the bag to ensure it is fully overed in the marinade.
- Place the bag in n refrigerator to marinate for at least 30 minutes, up to 4 hours.
- Preheat the grill to 400 degrees F. Remove the lamb from the bag and place it on the heated grill. Sear each side for 5 minutes.
- Close grill lid and cook for 30-40 minutes or until the lamb reaches an internal temperature of 145 degrees F.
- Remove from the grill and let rest for 10 minutes.
- Carve the leg of lamb against the grain into thin slices, ensuring each piece showcases the succulent pink center. Serve immediately.