Professional Recipes

Garlic Rosemary Grilled Leg of Australian Lamb



Cooking Time:

Prep: 30 minutes, Cook: 45 minutes


  • 1 Australian leg of lamb, boneless
  • 1 tsp cayenne pepper
  • 2 tsp garlic, chopped
  • 2 tsp Kosher salt, divided, to taste
  • 1 cup extra virgin olive oil
  • 1 tbsp lemon zest, divided
  • 1 cup lemon juice, divided
  • 1 tsp fresh rosemary, chopped
  • 18 ounce roasted red pepper (about 5 peppers/3 cups)
  • 2 tbsp extra virgin olive oil, divided
  • 2 tbsp lemon zest, divided
  • 2 tbsp lemon juice, divided
  • 2 tsp fresh rosemary, chopped


  • To make the marinade, combine the cayenne, garlic, Kosher salt, 1 cup of the olive oil, 1 tablespoon of the lemon zest, 1 cup of the lemon juice and 1 teaspoon of the rosemary.
  • Pour over the lamb. Refrigerate lamb for 24 hours, turning every few hours to coat in marinade.
  • Place lg on a preheated grill and cover.
  • After 15 minutes, remove the cover and turn. Cover again.
  • Cover again. Continue to turn meat every 15 minutes until it reaches an internal temperature of 140°F, about 35-45 minutes.
  • To make the roasted red pepper sauce, combine half of the roasted red peppers, the remaining 2 tablespoons olive oil, 2 tablespoons lemon zest, 2 tablespoons lemon juice and teaspoon of rosemary in a blender.
  • Blend until smooth.
  • Fold in the remaining roasted red pepper.
  • Season to taste with salt. Refrigerate until needed.
  • To serve, slice lamb and place 6 ounces on a plate. Top with cup of chunky roasted red pepper sauce.

This recipe submitted by Maria!

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