Grilled leg of lam has become ever the popular dish during the last years in Norway. One of the main reasons leg of lamb has become popular is that lamb tends to be more durable (and therefore more forgiving) on the grill. For this method of cooking, I normally marinate my meat for a few hours at room temperature, then shake off the excess before placing it on the grill. In my recipe I’ve used garlic powder as fresh garlic tends to burn on the grill, quite easily, therefore turning bitter, which is a real turn off to say the least.
Although it’s a more untraditional way of cooking leg of lamb in Norway, if the weather permits, it’s a great way to free up space in the kitchen (for making more cakes of course!) and provides an easy way to enjoy the first few weekends with decent weather in Spring. Grilled leg of lamb is great in summer as well since this cut of meat is budget friendly and serves a crowd with minimal fuss. I usually leave my meat on the bone, but feel free to butterfly yours off the bone if you feel like it.
- 3 shallots
- 2 tablespoons garlic powder
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons apple cider vinegar
- 4 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1 leg of lamb
- Place all ingredients except the lamb into a blender and create a smooth marinade.
- Place the leg of lamb into a clean, plastic bag and spread the marinade all over both sides of the meat. Close the bag and allow it to sit at room temperature for 2-3 hours.
- During the last 30 minutes of marinating the lamb, prepare the grill. If using a charcoal grill, prepare the coals so that they form a single layer. You need continuous even heat to ensure the leg cooks evenly.
- Place the lamb, bottom side down, on the grill. Sear one side for 4-6 minutes, then flip the lamb over to sear the other side for another 4-6 minutes.
- Cover the grill and allow the lamb to cook for an additional 45-55 minutes or until a meat thermometer inserted into the thickest part of the leg registers 55C/130F.
- Once the leg has cooked, remove it from the grill and allow it to rest for 10-15 minutes.
- Slice the leg into pieces and serve with potato salad or a side salad.