Grilled Leg of Lamb With Herb Butter(Recipe)


This grilled lamb shank is packed with flavor, lots of delicious crust and crispy garlic chunks. This recipe is easy to make and enough to satisfy large groups. It’s sure to be a hit!

Grilled lamb shank recipe

Just in time for spring, this traditional cut of meat is more than enough to feed a crowd.

It’s marinated for a few hours in a garlic-herb paste and topped with butterflies for a boneless leg of lamb that will satisfy any meat lover.

Grilled lamb shank recipe

My big advice would be to disregard which of your guests prefer Rare and Were Well Done. If the answer is more or less the same, you can cook everything at once. If you have different preferences, I recommend cutting the lamb into different pieces and cooking each one differently depending on who wants what.

If you want something tougher or leaner, try creating the lamb versus the goat meat.

Goat has less fat than lamb, making it tougher and tougher.

At what temperature to roast leg of lamb

For best results, set your grill to medium heat, around 350°F to 450°F. Combine this with indirect grilling or 2-zone cooking and you should be very good at cooking your lamb to an ideal internal temperature of 130°F. At this point you should be cooking medium rare and wonderfully juicy and tender.

Boneless or Boneless?

There is no doubt that bone-in meat looks beautiful. The fact that the meat remains intact during cooking and serving is great to see. The problem may be how difficult it is for you to carve. Carving a cooked bone-in is not easy, and if time is a factor, you may prefer to roast and serve boneless lamb.

Grilled leg of lamb recipe 2

Should I marinate the lamb?

Lamb is a naturally tender cut of meat that does not need to be marinated. Since marinades can break down meat fibers, they can actually cause problems by ruining the meat’s structure and making it harder to chew.

It is recommended to marinate it just a few hours before cooking. In this recipe he uses a light solution of herbs and spices to give him some flavor. Make sure you don’t overdo it and don’t leave it overnight.

Seasoned leg of lamb with herb butter

This grilled lamb shank is packed with flavor, lots of delicious crust and crispy garlic chunks. This recipe is easy to make and enough to satisfy large groups. It’s sure to be a hit!
Main course course
Grill kitchen
Preparation time 20 minutes
Cooking time 40 minutes
Navy time 2 hours
Total time 5 hours


Lamb shank

  • 1 boneless leg of lamb, butterfly cut and no excess fat

Herb butter

  • ½ cup softened unsalted butter
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 large garlic cloves chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper


  • cup extra virgin olive oil
  • ½ cup finely chopped fresh Italian parsley leaves
  • cup lemon juice
  • tablespoons of kosher salt
  • tablespoons smoked paprika
  • 2 tea spoons of ground cardamom
  • 4 finely chopped garlic cloves
  • tablespoons ground cumin
  • tablespoons ground ginger
  • tablespoons ground turmeric


  • Combine the butter ingredients. Put aside.
  • Whisk together the ingredients for the marinade. Set aside and reserve half of the marinade for basting the grilled lamb. Pour the remaining marinade into a large resealable plastic bag.
  • Place the lamb in the bag, squeeze out the air and seal tightly. Invert the bag to distribute the marinade, transfer to the container and refrigerate for 2 to 3 hours, turning occasionally.
  • Remove lamb from bag and discard marinade. Let the lamb sit at room temperature for 15 to 30 minutes before roasting.
  • Prepare grill for direct and indirect grilling over medium heat(350° to 450°F).
  • Grill the lamb, fat-side down, over direct medium heat, with the lid closed, until well-marked, 10 to 12 minutes.
  • Flip the lamb and grill an additional 5 minutes, basting the lamb with the reserved marinade.
  • Then bring 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 reads 125° to 130°F for medium rare. , 20 to 30 minutes more. , baste with the reserved marinade from time to time. Remove from the grill and let rest for 5 to 10 minutes.
  • Thinly slice the lamb across the grain. Melt the herb butter, then drizzle over the lamb. Immediate service.

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