Garlic, Herb and Lemon Roasted Leg of Lamb

Recipe courtesy of Linkie Marais. You can find out more about Linkie at


  • 1.15 Ib Leg of Lamb (Can be Boneless or with Bone Depending on Preference)
  • 1 Stick Unsalted Butter (Room Temperature)
  • 2 tbsp Fresh Thyme (Chopped Finely)
  • 1/4 Cup Fresh Rosemary (Chopped Finely)
  • 1/4 Cup Fresh Oregano (Chopped Finely)
  • 1 1/2 tbsp Garlic (Chopped)
  • 1/4 Cup Olive Oil
  • Zest of 1 Lemon
  • 1 1/2 tsp Kosher Salt
  • 1/2 tsp Ground Black Pepper
  • 2 tbsp Lemon Juice
  • 1 Extra Lemon
  • 1 Bulb of Garlic (Halved with Skins on)
  • Few Extra Pinches of Salt


Set EGG for indirect cooking at 375°F/177°C.

Trim of silver skin or any extra fat (optional, I prefer to keep most of fat on there.)

Truss lamb to stay together during cooking process and place in a plastic container. Set aside.

In a medium bowl, combine the butter, herbs, garlic, olive oil, zest, spices and lemon juice. Using the back of a fork mix very well until all of the butter clumps are gone and you are left with smooth mixture. Set 1⁄4 cup of the mixture aside.

Sprinkle the lamb with salt and then rub the herb mixture onto the lamb and place into a roasting pan that fits on the EGG.

Half the extra lemon and place that cut side down on the roasting pan next to the lamb along with the halved garlic bulb (facing cut side up).

Roast for 1 1⁄2 hours or until the internal temperature reads 130°F/54°C when a thermometer is inserted into the thickest part of the roast. (130°F/54°C will be Medium Rare.)

Spoon the drippings onto lamb every 20-30 minutes while it is cooking.

(Optional) About 10 minutes before the lamb is cooked, spoon the rest of the mixture onto the lamb. Optionally, spoon extra mixture onto lamb as it is sliced.

Squeeze the garlic and extra lemon onto lamb before serving it (Optional.)


15 thoughts on “Garlic, Herb and Lemon Roasted Leg of Lamb”

  1. I had never made lamb, nor did I like It (but my wife loves lamb). So I tried this recipe (using a 4.5 lb leg of lamb roast). I placed it on a v-rack in a pan on my Medium Egg. Cooked it at about 360 degrees, with the addition of potatoes and carrots in the pan. I took it off the grill at 145 degrees (which was about 2 hours on the grill). It turned out fabulous.

  2. I’m cooking this tomorrow morning on Easter Sunday and I took the advice of a commentor and put the herb and butter mixture on the meat as a Rob the night before. I prepped everything the night before so that I can just go to cooking in the morning. Can’t wait to try it! I’m serving 6 adults, and used a 4 lbs Leg Roast.

  3. Awesome recipe! I used a 2 kg or 4 lb leg & cooked until internal temp of 145F for medium doneness after sitting. It was still rare-ish inside but perfectly done. The EGG is so good for outer crust & flavor!

  4. I had a 3 pound boneless leg. The measurement on the leg was really confusing but I used my common sense and cut the ingredients down by half. I roasted it according to directions and the time was almost right. It was a little long, test it a and a half hours. It was good. lots of crust and deliciousness. You won’t be sorry for making this.

  5. Very tasty recipe! I put the butter and herbs on the night before and wrapped it in plastic. Put it on a lower cook and it took 2 hours. Didn’t do any basting because if you’re looking, it ain’t cooking. Juicy!

      1. A 15 lb leg of lamb will absolutely NOT be cooked in 1.5 hours at 375. This recipe is for a leg of lamb that is just over 1 lb.

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