Combine first 8 ingredients in a large heavy-duty zip-top plastic bag; add lamb. Seal and chill 8 hours, turning occasionally.
Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty. Place a drip pan between coals. Coat food rack with cooking spray, and place on grill.
Remove lamb from marinade, discarding marinade; place lamb on food rack over drip pan.
Grill, covered with grill lid, 2 hours or until a meat thermometer inserted into thickest portion registers 145°. Remove from heat; cover and let stand 20 minutes or until meat thermometer registers 150° (medium-rare). Garnish, if desired.
I made this for Easter this year, with a bit of a twist... it was excellent. Instead of a leg of lamb, I purchased lamb stew meat from my grocery store. I made the marinade as stated, but then put the meat on skewers and grilled it. It turned out great!
Have never cooked lamb before but enjoyed it at restaurants and boy oh boy, this was easy and terrific. Made as described for Easter dinner to four generations of Jews and Christians. Then fed the bones to the dogs. Everyone was satisfied.
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