Grilled Lamb Recipe


Ready in about: 10 hours 40 minutes, serves: 8

lamb, recipe


  • ¼ cup olive oil
  • 2 yellow onion, chopped
  • 1 tsp. crushes red pepper
  • 5 lb. boneless leg of lamb, trimmed
  • 2 tbsp. + 2 tsp. ground cumin, divided
  • 1 tbsp. coarse sea salt, divided
  • 2 cups fresh orange juice
  • ¼ cup fresh lemon juice
  • 3 tbsp. oregano, dried
  • 3 garlic cloves
  • Cooking spray


  • Place the lamb in a two-gallon zip-top plastic bag. Rub over meat with juice, oregano, 2 tablespoons cumin, and 2 teaspoons salt. Lamb should be refrigerated overnight.
  • Combine orange juice, garlic, olive oil, and onions in a blender. Gather all ingredients in a bowl; cover and chill overnight.
  • Combine the remaining 2 tablespoons of cumin, 1 teaspoon salt, and pepper in a separate dish.
  • Preheat the grill to a medium temperature. Pull lamb out of the freezer and set aside for 30 minutes.
  • Cover lamb with foil and place on grill rack covered with cooking spray. Grill lamb for 1½ hours or until a thermometer reads 135° (medium), flipping and often basting with onion mixture.
  • Remove lamb and set aside for 15 minutes. (The lamb's internal temperature will increase to approximately 145° or medium-well.) Thinly slice the lamb leg kitchen/butcher knife and sprinkle with cumin mixture. Serve and enjoy.

Leave a Reply

Comment *

Please note, comments must be approved before they are published

Name *

Email *