Grilled Leg of Lamb

Yield: 14 servings (serving size: about 3 ounces)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 188
  • Calories from fat: 0.0%
  • Fat: 8.8g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.2g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 76mg
  • Iron: 0.0mg
  • Sodium: 265mg
  • Calcium: 0.0mg


  • 1 (3 1/2-pound) lean boneless leg of lamb
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons water
  • 3 tablespoons Dijon mustard
  • 2 tablespoons vegetable oil
  • 2 teaspoons dried rosemary
  • 2 teaspoons finely chopped garlic
  • 1 teaspoon ground ginger
  • Cooking spray


  1. Trim fat from lamb. Combine soy sauce and next 6 ingredients in a heavy-duty zip-top plastic bag. Add lamb; seal bag, and shake until lamb is well coated. Marinate in refrigerator 8 hours, turning bag occasionally.
  2. Prepare grill.
  3. Remove lamb from marinade, reserving marinade. Place marinade in a saucepan, and bring to a boil. Remove from heat. Place lamb on grill rack coated with cooking spray; grill, covered, 15 minutes on each side or until meat thermometer registers 145° (medium-rare) or desired degree of doneness, turning and basting occasionally with reserved marinade.
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