Umami Grilled Leg of Lamb

Name: Umami Grilled Leg of Lamb
Total time: 12 h 35 min
Yield: Serves 10 (serving size: about 6 to 7 oz.)
Ingredients: 1 (4-lb.) boneless leg of lamb, butterflied; 4 teaspoons kosher salt; 100 large garlic cloves; 5 scallions, coarsely chopped; 1 ¾ cups coarsely chopped yellow onion (from 1 large onion); 1 large celery stalk, coarsely chopped; 1 (3-in.) piece unpeeled ginger, coarsely chopped; 1 cup soy sauce; ½ cup toasted sesame oil; Cooking spray; 3 tablespoons chopped fresh cilantro leaves; 3 tablespoons finely chopped salted peanuts; ¾ teaspoon coarse sea salt (such as Maldon); 10 lime wedges (from 3 limes)

7 Ratings
7 Reviews

This impressive main is very tender and loaded with dynamic flavor. The doneness of the lamb varies depending on what part of the meat you eat from, making it perfect for a crowd with different preferences. Most grocery stores carry deboned leg of lamb in spring, but you can also ask your butcher to cut the lamb bone out of the leg and to butterfly it. If the meat is thicker than 1 inch anywhere, cut it down to size or cook it longer. Know your grill and make sure to use a thermometer.

By Adam Hickman

Gallery

Credit: Antonis Achilleos, Food Styling: Margaret Dickey, Prop Styling: Missie Crawford

Recipe Summary

active:

20 mins

total:

12 hrs 35 mins

Yield:

Serves 10 (serving size: about 6 to 7 oz.)

Directions

Step 1
Place leg of lamb on a large cutting board. Butterfly and open any parts of the lamb thicker than 1 inch. Sprinkle evenly with kosher salt.

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Step 2
Process garlic, scallions, yellow onion, celery, and ginger in a food processor until very finely chopped, about 10 seconds. Add soy sauce and sesame oil; pulse to combine.
Step 3
Place lamb in a large baking dish; top with soy sauce mixture, and rub evenly over lamb. Cover, and refrigerate 12 to 16 hours, turning occasionally.
Step 4
Preheat a gas grill to high (450°F to 500°F) on 1 side. Remove lamb from marinade, wiping off excess and discarding marinade. Place lamb on grill racks coated with cooking spray over lit side of grill. Cook until grill marks are well-formed, 8 minutes. Flip and grill until a thermometer inserted into thickest portion registers 120°F, another 8 minutes. If lamb starts to get too dark, transfer meat to unlit side of grill to finish cooking. Remove from grill; let rest 15 minutes.
Step 5
Slice lamb against the grain, and arrange on a platter. Sprinkle with cilantro, peanuts, and salt; serve with lime wedges.

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Kendra Siler

08/24/2022

The lamb turned out tender and flavorful. The 100 garlic cloves is not only keeping us safe from vampires, but has boosted our immune system, lowered our blood pressure and pretty confident it will prevent any cancer and Alzheimer's. We love our garlic, but if you can't handle it - try 10 cloves instead!

barb abel

08/20/2022

This was delicious, and, yes, I used 100 cloves of peeled garlic. The meat was so flavorful!

Steve

07/20/2022

Would love to try recipe, but 100 cloves of anything is a bit much. Answer everyone's question about the garlic and I will raise my rating.

CHEZMOM

07/12/2021

Wait: One hundred large cloves of garlic??? Did you mean 10?

Val

07/12/2021

Sounds wonderful. But really 100 cloves of garlic?

Nancy

07/12/2021

I actually haven't tried the recipe, it sounds delicious. Before I try it, i just want to confirm the garlic amount listed. 100 cloves? Is that real or a typo for 10..thank you I will try it, and re-rate

Ginny Litzelfelner

07/12/2021

Is this a typo...100 GARLIC CLOVES???

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Umami Grilled Leg of Lamb

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Recipe Summary

Ingredients

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Reviews (7)

All Reviews for Umami Grilled Leg of Lamb