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Grilled Leg of Lamb with Mint Sauce

No need to wait for a holiday to enjoy lamb. This Grilled Leg of Lamb with Mint Sauce is prepared on the grill in less than 25 minutes!

Grilled Leg of Lamb with Mint Sauce- No need to wait for a special occasion to enjoy lamb! This recipe cooks up quickly on the grill!

When you think of cooking a leg of lamb, what images come to mind? Perhaps you envision an Easter feast, with dad proudly bringing a giant platter of lamb to the family table a la Chevy Chase in Christmas vacation. Or maybe you recall the scene from My Big Fat Greek Wedding when Toula tells her mother her boyfriend is a vegetarian. After overcoming her initial shock, her mother loudly declares, “That’s ok! I make lamb!”

I have always associated lamb with special occasions. I assumed it was far too labor intensive for an average weeknight. When I envisioned myself making a leg of lamb, it looked like a black and white infomercial starring me, hopelessly confused and lost, trying to figure out how to cook, carve, and serve this strange hunk of meat.

But the truth is, cooking a leg of lamb can be as simple and worry-free as any other piece of meat. In fact, this method for making Grilled Leg of Lamb with Mint Sauce requires less than 25 minutes on the grill and delivers a super tender, flavorful piece of meat you can enjoy any night of the week.

Grilled Leg of Lamb Recipe with Mint Sauce via NeighborFoodBlog.com

The key to a quick and easy grilled leg of lamb is to have it butterflied. I recommend buying American lamb from your local butcher, who will happily do the work of butterflying the lamb for you. You’ll be left with a long strip of boneless lamb that has a standard thickness, which allows for quick and even cooking.

You could marinate the lamb in any number of combinations of herbs and spices, but I’m a complete sucker for lamb and mint. I chose to marinate the lamb overnight in a mixture of lemon juice, olive oil, mint, and fresh rosemary. It’s a bright and refreshing garden mix, perfect for a summer gathering.

When you’re ready to grill the lamb, simply take it out of the marinade, thread a few skewers along the length of the leg to help it stay together, then toss it on a hot grill. The outside will get a lovely char, while the inside stays tender, juicy, and full of flavor. Like steak, the lamb benefits from a short rest before being sliced and served.

The flavor of the lamb can really stand on it’s own, but I love to finish it with a classic mint sauce. It may sound strange at first to combine a slightly sweet mint sauce with meat, but trust me on this one, it is an ideal compliment. The tangy sweet sauce cuts the richness of the lamb and gives the whole dish a fresh, summery flavor. Pair it with a pale ale that’s bold enough to stand up to the flavor of the lamb, but also has just a little bit of caramel to bring out the sweetness in the sauce.

Grilled Butterflied Leg of Lamb with Mint Sauce | NeighborFoodBlog.com

If you’re looking to try lamb for yourself for the first time, I highly recommend finding a local butcher where you can buy American lamb. American lamb is sustainably raised by local farmers, and typically has a more tender, less gamey taste than lamb coming from other countries. It’s a great choice for those who may be intimidated by the strong flavor of lamb, and also a wonderful way to support your local farmers.

For more information about American Lamb, you can check out the American Lamb Board’s website and head over to their contest page where you can vote on your favorite Brews + Ewes grilling recipe and enter for a chance to win the ultimate lamb grilling package!

You don’t have to be a member of the Portokalos family to enjoy some fabulous lamb. Grab some friends, a few good beers, and your grill, and you’ll have a feast worthy of a celebration in no time at all.

Rosemary and Mint Marinated Grilled Lamb

Cook Time 20 minsPrep Time
Prep Time 20 minsCook Time
Total Time 40 mins Total Time
Serves 10

Ingredients

    For the marinade

    • 1/2 cup olive oil
    • Juice of 1 small lemon
    • 2 teaspoons salt
    • 1 teaspoon black pepper
    • 1/2 cup fresh mint leaves, chopped
    • 3 Tablespoons fresh rosemary, chopped
    • 4-5 lb. boneless leg of lamb, butterflied

    For the sauce

    • 2 Tablespoons sugar
    • 1/4 cup hot water
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup finely chopped fresh mint
    • 2 Tablespoons white wine vinegar
    • 2 Tablespoons white balsamic vinegar

    Directions

      For the marinade:

      1. In a bowl or measuring cup, whisk together the olive oil, lemon juice, salt, pepper, mint leaves, and rosemary. Add the marinade to a large ziplock bag or casserole dish. Add the leg of lamb and turn it to make sure the marinade is evenly distributed. Marinate in the refrigerator for at least 2 hours or overnight.

      For grilling:

      1. Remove the lamb from the refrigerator and allow it to come to room temperature while the grill preheats to medium high. Skewer the meat lengthwise (I used four long metal skewers) to help it stay together on the grill. Place the meat on the preheated grill, brush with additional marinade and cook until internal temperature reaches desired doneness (Rare: 125 degrees; Medium rare: 135 degrees; Medium: 145 degrees) I recommend medium rare for lamb, which will take 8-12 minutes per side.
      2. When the lamb is at the correct temperature, remove it to a cutting board and tent with foil for 10 minutes before slicing.

      For the sauce:

      1. While the lamb grills, whip up the sauce. In a bowl, whisk together the sugar, hot water, salt, and black pepper until the sugar is dissolved. Stir in the mint and vinegars until well combined. To serve, slice the lamb into thin strips across the grain then spoon over mint sauce. Serve warm.

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      This post is sponsored by the American Lamb Board. As always, all opinions are my own. Thanks for supporting the brands that keep NeighborFood ticking!

      { 19 comments… add one }

      Leave a Comment

      • Amy {Belly Full} July 15, 2015, 2:43 PM

        You absolutely nailed it with that sauce! Goodness, I want lamb for dinner tonight.

      • chocolatemoosey July 15, 2015, 3:51 PM

        As I’m getting ready to cook dinner, I’m wondering why this plate of beautiful lamb isn’t in front of me right now?! 😀

      • Amanda July 15, 2015, 8:48 PM

        I am seriously drooling. That looks AMAZING!!!

      • Liz Della Croce July 16, 2015, 9:16 AM

        Girl we love lamb and eat it all year round!! It’s the best meat!

      • Liz @ FloatingKitchen July 16, 2015, 10:37 AM

        Ha ha ha! I do always think of that part from My Big Fat Greek Wedding! I love lamb and I love it year round! This looks awesome!

        • Courtney @ Neighborfood July 16, 2015, 11:13 AM

          Thanks Liz! I’m glad I’m not the only one who can’t help but think of that scene every time!

      • Rachel July 16, 2015, 1:49 PM

        This looks sooo tasty! Leg of lamb is one of my favorites, but I’ve never cooked it on the grill. I’ll definitely have to give this a try!

      • Melanie | Melanie Makes July 16, 2015, 11:05 PM

        Love the addition of rosemary – this looks delicious!

      • Anita at Hungry Couple July 17, 2015, 8:09 AM

        That platter of sliced lamb looks so succulent and juicy. Who wouldn’t be happy to be served that! Pinned.

      • Lori | Foxes Love Lemons July 17, 2015, 10:33 AM

        Love this, Courtney! When you think about it, a butterflied leg of lamb is really just like a really big steak! Why NOT make one on a weeknight with a few beers?

      • Jennie | One Sweet Mess July 20, 2015, 6:32 PM

        Sign me up for this worry-free lamb you have pictured above. Loving that mint sauce!

      • Karen @ The Food Charlatan July 21, 2015, 12:13 AM

        “You DON’T eat MEAT?? Is okay; I make you lamb.” Possibly one of the best moments in movie history. This looks divine Courtney!!

      • Lauren @ HealthyDelish July 25, 2015, 10:38 PM

        Lamb and mint is such classic pairing! Gorgeous recipe. I’ll take this mint sauce over jelly ay day.

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