This recipe could be called grilled half leg of lamb since that’s what I used this time for the lamb. I happened to have a half leg on hand, and it seemed a perfect summer day for grilling. Let me add that, in the recipe given, you can also used a butterflied leg of lamb. Let’s say 4-pound butterfly leg.  Note that when grilling the lamb, use indirect heating so that it doesn’t char and the interior cooks to perfection.



Half leg of lamb, about 2-2½ pounds
1 cup dry red wine
2 clove garlic, peeled and crushed
¼ cup chopped fresh rosemary
1 tablespoon Dijon mustard
2 tablespoons olive oil
Salt to taste
Freshly ground black pepper


  1. Wash lamb under cold running water and pat dry with paper towels
  2. In a bowl,  whisk together the red wine, garlic, rosemary, mustard and olive oil. Put the red wine mixture and the lamb in a greaseable plastic bag.  Turn the bag several times to be sure all the lamb is coated with the liquid. Refrigerate overnight.
  3.  Preheat the grill to indirect heating. If using coals, arrange them in a circle, leaving the middle empty. If using a gas grill,  light the burners on one side of the grill.
  4.  Remove the lamb from the bag and discard the leftover liquid. Generously season the lamb with salt and pepper.
  5.  Place the lamb on the grill away from direct heat, either in the center of coals or on the opposite side of the grill. Close the lid. Cook the lamb until a thermometer registers 140 degrees F. in the center of the meat, or to desired doneness, about 10 to 15 minutes per side.
  6.  Remove lamb from the grill and let it rest on a serving platter for 10 minutes before slicing. Serve with favorite grilled vegetables such as zucchini and/or potatoes.
    Yield: r4 servings.