Grilled Leg of Lamb with Herb Butter - St. Patrick's Day

St. Patrick’s Day calls for hearty flavors and a feast worthy of the celebration. While corned beef often takes center stage, grilling a leg of lamb offers a bold alternative with rich, smoky depth. Herb butter enhances the natural tenderness, adding layers of flavor that complement the charred exterior. The result is a dish that balances crisp edges with juicy, perfectly cooked meat, ideal for those who want something beyond the usual fare.

Taking the celebration outdoors brings a fresh approach to tradition, pairing perfectly with the holiday’s spirit of gathering and good food. Whether serving a crowd or preparing a special meal, this grilled leg of lamb delivers an unforgettable combination of crisp sear, juicy interior, and aromatic herbs. Fire up the grill and make this St. Patrick’s Day one to remember.

For those used to oven-roasted lamb, grilling introduces a new dimension with fire-kissed edges and subtle smokiness. Paired with seasonal sides or classic Irish accompaniments, this dish transforms gatherings into a feast. The simplicity of the preparation, combined with the impressive results, makes it a standout choice for celebrating in style.

Serves 8-10

Grilled Leg of Lamb with Herb Butter Ingredients

• 1 boneless leg of lamb butterflied and trimmed of excess fat

Herb Butter

• ½ cup unsalted butter softened
• 1 tbsp finely chopped fresh Italian parsley leaves
• 2 tbsp finely chopped fresh mint leaves
• 2 large garlic cloves minced
• ½ tsp kosher salt
• ¼ tsp ground black pepper, freshly ground

Marinade

• ⅔ cup extra-virgin olive oil
• ½ cup fresh Italian parsley leaves finely chopped
• ⅓ cup lemon juice
• 1½ tbsp kosher salt
• 1½ tbsp smoked paprika
• 2 tsp ground cardamom
• 4 garlic cloves finely chopped
• 1½ tbsp ground cumin
• 1½ tbsp ground ginger
• 1½ tbsp ground turmeric

Grilled Leg of Lamb with Herb Butter Directions

1. Combine the butter ingredients. Set aside.
2. Whisk the marinade ingredients. Reserve and set aside half of the marinade to baste the lamb on the grill. Pour the remaining marinade into a large, resealable plastic bag.
3. Place the lamb inside the bag, press the air out, and seal tightly. Turn the bag to distribute the marinade, place it in a bowl, and refrigerate for 2 to 3 hours, turning occasionally.
4. Remove the lamb from the bag and discard the marinade. Allow the lamb to stand at room temperature for 15 to 30 minutes before grilling.
5. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
6. Grill the lamb, fat side down, over direct medium heat, with the lid closed, until nicely marked, 10 to 12 minutes.
7. Turn the lamb over and grill for 5 minutes more, basting the lamb with the reserved marinade.
8. Then move the lamb over indirect medium heat and grill, fat side up, with the lid closed, until an instant-read thermometer inserted into the thickest part of the lamb registers 125° to 130°F for medium rare, 20 to 30 minutes more, basting occasionally with the reserved marinade. Remove from the grill and let rest for 5 to 10 minutes.
9. Cut the lamb across the grain into thin slices. Melt the herb butter, and then drizzle it over the lamb. Serve right away.

Taken from theonlinegrill.com  https://theonlinegrill.com/grilled-leg-of-lamb-recipe/