This recipe transforms a tough cut of lamb leg into a tender, juicy centerpiece for your barbecue. The marinade is a powerful blend of olive oil, Worcestershire sauce, soy sauce, and red wine vinegar, creating a complex flavor profile that balances savory depth with bright acidity. Garlic and dry mustard add aromatic warmth and a subtle kick, while fresh parsley provides a herbal finish. This dish is ideal for summer gatherings, Fourth of July celebrations, or any occasion where you want to impress with a hearty, flavorful main course. The overnight marination ensures the meat is thoroughly infused and tenderized, resulting in a barbecue experience that is both satisfying and memorable. Serve with crusty bread to soak up the juices.
Lamb Marinade And Barbecue
Description
This recipe transforms a tough cut of lamb leg into a tender, juicy centerpiece for your barbecue. The marinade is a powerful blend of olive oil, Worcestershire sauce, soy sauce, and red wine vinegar, creating a complex flavor profile that balances savory depth with bright acidity. Garlic and dry mustard add aromatic warmth and a subtle kick, while fresh parsley provides a herbal finish. This dish is ideal for summer gatherings, Fourth of July celebrations, or any occasion where you want to impress with a hearty, flavorful main course. The overnight marination ensures the meat is thoroughly infused and tenderized, resulting in a barbecue experience that is both satisfying and memorable. Serve with crusty bread to soak up the juices.Ingredients
Directions
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In a large bowl, whisk together the olive oil, Worcestershire sauce, diced garlic, soy sauce, dry mustard, red wine vinegar, chopped parsley, and lemon juice until well combined.
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Place the boned and butterflied lamb leg in a large resealable plastic bag or a shallow dish large enough to hold the meat in a single layer.
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Pour the marinade over the lamb, ensuring it is completely coated. Seal the bag or cover the dish tightly.
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Refrigerate the lamb overnight, turning it occasionally to ensure even marination.
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Preheat your grill to high heat. Remove the lamb from the refrigerator about 30 minutes before cooking to bring it closer to room temperature.
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Grill the lamb over hot coals or gas flames, basting frequently with the reserved marinade.
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Cook until the internal temperature reaches 130F for medium-rare or 140F for medium, approximately 45 minutes depending on thickness.
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Let the lamb rest for 10 minutes before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 2669.5kcal
- % Daily Value *
- Total Fat 190.7g294%
- Saturated Fat 81.7g409%
- Cholesterol 880.8mg294%
- Sodium 653.8mg28%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 227.0g454%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This marinade yields enough liquid to cover approximately 6-8 pounds of lamb. If you have leftover marinade, bring it to a boil for 2 minutes to kill any bacteria before using it as a sauce.
For best results, ensure the lamb is butterflied (cut open flat) to allow the marinade to penetrate deeper and to ensure even cooking on the grill.
This recipe is a classic American-style barbecue favorite, perfect for summer holidays like the Fourth of July.
Serve the lamb medium to rare for the most tender and juicy texture. Overcooking can make lamb tough and dry.
