Fustini's Oils and Vinegars
Grilled Leg of Lamb

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Grilled Leg of Lamb


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Grilled Leg of Lamb


  • 1 leg of lamb, boneless
  • 3 tablespoon's Fustinis Robust SELECT olive oil
  • 3 garlic cloves, sliced
  • 2 shallots, sliced
  • 3 tablespoon parsley, chopped
  • 3 tablespoon mint, chopped
  • 3 scallions, sliced thin
  • 1 slice ginger julienne
  • 1 teaspoon Kosher salt
  • 1 teaspoon white pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup lamb stock; or chicken stock


Step 1. 

Butterfly the leg of lamb so that the meat is at an even thickness throughout. Combine the rest of the ingredients except for the lamb stock and pour over the leg of lamb. Rub into and all over to be sure all areas are coated with the marinade. Let lamb marinate overnight in the refrigerator. Remove from the refrigerator and let come to room temperature. Prepare a hot grill for both direct and indirect heat. Sear the lam over the direct heat on both sides until almost charred - 6 to 10 minutes on each side.; Move the lamb to the indirect side, cover and roast until desired temperature is achieved - 30 to 40 minutes more. Remove from the heat and let rest 15 minutes before carving. Bring lamb stock to a simmer and add any accumulated juices form the lamb. Season with salt and pepper and spoon over the sliced lamb when serving.

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