Grilled Leg of Lamb

Cooking Time: 20-30 min    Servings: 4-6

Products needed:

  • Herbes de Provence Infused Olive Oil
  • Tuscan Herb Infused Olive Oil


  • 1 boneless butterflied leg of lamb (4 to 5 lb) 
  • 1 tablespoon Olive Scene Herb de Provence or Tuscan Herb Olive Oil 
  • 6 cloves garlic, sliced 
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper 
  • mixture of 1 teaspoon rosemary and 2 teaspoons basil


  1. Prepare a charcoal or wood fire in a grill or heat a gas grill to medium high.
  2. Brush the meat with the olive oil and with a sharp knife, make slits about ½ inch deep all over the meat. Insert the garlic slices in the slits.
  3. Rub the meat with the salt and pepper and then sprinkle with the herbs, pressing them into the flesh with the palm of your hand.
  4. When the coals have become coated with white ash, oil the rack and grill the lamb for about 10 minutes, paying attention to flare-ups so it does not char or overcook.
  5. Turn and cook another 10 to 20 min. or until an instant-read thermometer inserted in the thickest part of the meat registers 130 degrees for medium rare. 
  6. Transfer the lamb to a carving board or platter (one that will collect the juices) and loosely cover it with foil.
  7. Let stand for 10 minutes before carving into thin slices.
  8. Serve with a little of the carving juices spooned over, accompanied by Garlicky White Beans, drizzled with more olive oil, if you like.

*Serve with Garlicky White Beans