September 27, 2020

Souvlaki-style leg of lamb

Name: Souvlaki style bone-out lamb leg
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 700 g lamb leg (bone-out); 3 clove garlic (chopped); 1 lemon (juiced); 1 tbsp olive oil; ½ tsp kosher salt; 1 tsp black pepper; 1 tsp fennel seed; 1 tsp rosemary (dried)

Home Cooked Feast for all!

What do you do when you come home to find a nice plump lamb leg in the fridge? Marinate it up to be souvlaki-style bone-out leg of lamb …and grill it!

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Everything you need is in the pantry

This is an easy marinade with some simple ingredients.

Feel free to make it even better with some additional herbs and spices or even omit everything and just stick with the lemon and oil with salt and pepper. That said, this recipe uses rosemary and fennel and they both add a nice unique flavour profile. As much as anything, these flavours add to the nice crispy sear crust once on the grill.

I served this up with some tomato basmati rice and super t asty mint cilantro watermelon salad and mint-cilantro chimichurri. Home grown chives for the simple and easy garnish!

Souvlaki style bone-out lamb leg

Nice and easy made-up recipe for a delicious substitution for beef steak. Give it a try!

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine Fusion, Greek

Servings 7 servings (100 g)

Calories 295 kcal

Equipment

Ingredients

700 g lamb leg bone-out
3 clove garlic chopped
1 lemon juiced
1 tbsp olive oil
½ tsp kosher salt
1 tsp black pepper
1 tsp fennel seed
1 tsp rosemary dried

Instructions

Marinate lamb leg overnight, minimum 2 hours. Skewer lengthwise for easier handling while on the grill.
Preheat gas grill to high heat. On single burner BBQ, heat to high. On multiburner or on charcoal, prepare one side to sear and one side to cook.
Once grill is hot, sear all sides of the the lamb leg, 1-2 minutes per side, lid closed.
Once searing is complete, reduce heat (or move meat to cooler side of the grill) and cook to internal temperature of 130°F for medium rare (18-22 minutes), 140°F for medium.
Let rest 10-15 minutes prior to cutting.

Keyword bone out lamb leg, grilled lamb, lamb, lamb leg, lamb on bbq, souvlaki, souvlaki lamb

Skewer for easier maneuverability

It’s easily doable without these skewers, but if you have some kicking around in one of your kitchen drawers, you may as well.

I’ve seen many recipes reference skewering in order to help you move your meat around on the grill more easily. I found it very easy with two, especially during the flip during the sear, but if you have giant tongs, you can certainly do the flip without the skewers. So, not essential, but definitely helps you keep your souvlaki-style leg of lamb intact more easily!