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Mediterranean Grilled Lamb

Mediterranean Grilled Lamb

The marinade of red wine, olive oil, rosemary, and garlic gives the lamb its Mediterranean flavor.

Oxmoor House JULY 2010

  • Yield: 6 servings (serving size: 3 ounces)


  • 1 1/2 pounds boneless leg of lamb, trimmed
  • 1/4 cup dry red wine
  • 2 tablespoons chopped fresh rosemary
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large garlic cloves, minced
  • Cooking spray


1. Slice lamb lengthwise, cutting to, but not through, other side. Open the halves, laying lamb flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

2. Combine wine and next 5 ingredients in a large heavy-duty zip-top plastic bag. Add lamb to bag; seal. Marinate in refrigerator 8 hours, turning bag occasionally.

3. Prepare grill.

4. Remove lamb from bag, reserving marinade. Place reserved marinade in a small saucepan; bring to a boil. Boil 1 minute.

5. Place lamb on grill rack coated with cooking spray; cover and grill 20 minutes or until a meat thermometer registers 145° (medium-rare) or to desired degree of doneness, turning and basting lamb once with reserved marinade. Let stand 10 minutes before slicing.

carbo rating: 1

Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 0.0%
  • Fat: 5.4g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 16.2g
  • Carbohydrate: 1g
  • Fiber: 0.1g
  • Cholesterol: 50mg
  • Iron: 1.3mg
  • Sodium: 233mg
  • Calcium: 11mg

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Mediterranean Grilled Lamb Recipe