Grilled Leg of Lamb

Embrace holiday tradition while adding a twist with slow-grilling a bone-in leg of lamb to tender, juicy perfection on a Signature Series™ TRU-Infrared™ Gas Grill a

Prepare the lamb with tons of fresh herbs and garlic, as well as a sweet and tangy combination of citrus. This marinade bursts with rosemary, mint, lemon/orange zest and juice, garlic for days, a splash of white wine, extra-virgin olive oil, a bit of brown sugar, a hint of cumin and plenty of salt and pepper.



2.2 – 2.7 kg. bone-in leg of lamb, frenched and trimmed (ask your butcher)
110 g unsalted butter, melted


¾ cup extra-virgin olive oil
½ cup minced fresh rosemary
¼ minced fresh mint
1 orange, zest and juice
1 lemon, zest and juice
8-10 garlic cloves, minced
½ cup dry white wine
¼ cup brown sugar
½ teaspoon cumin
2 teaspoons salt
1 teaspoon black pepper

Tzatziki Sauce

½ large English cucumber, grated
1½ cups plain Greek yogurt
2 garlic cloves, minced
2 tablespoons extra-virgin olive oil
1 tablespoon white vinegar
½ teaspoon salt
1 tablespoon fresh dill, minced

Ingredient Tips

Bone-in Leg of Lamb

Not only does a bone-in leg cost less than the alternative, but it’s usually more flavourful. It typically yields more medium-rare slices than a butterflied leg, and, of course, offers a show-stopping presentation.


  1. Combine all marinade ingredients in a medium bowl and whisk to combine.
  2. Fat side up, use a sharp knife to create 2.5 cm long, 1.2 cm deep cuts every 5 cm or so.
    HOT TIP – When you preparing a large roast of any kind, making a few cuts in the top of the meat allows the marinade to infuse nicely.
  3. Place the lamb in a shallow casserole dish, and cover with marinade. Use your hands to massage the garlic and herbs into the meat, making sure to tuck some down inside the cuts.
  4. Cover and let marinate at least 4 hours, up to overnight.
  5. For the dipping sauce, drain all of the water you can from the grated cucumber by squeezing it tightly using cheesecloth or a clean dishtowel.
  6. Combine the yogurt, garlic, oil, vinegar and salt in a large bowl. Add the cucumber and dill. Stir to combine and set aside. This can be done the day before and kept in the refrigerator.
  7. Take lamb out of refrigerator 1 hour prior to cooking to come to room temperature. Melt a stick of unsalted butter in a small saucepan. Pour marinade from lamb into the saucepan and simmer on low. You will use this butter/marinade mixture to baste the lamb as often as you turn it.
  8. Turn all of the burners of your Professional™ TRU-Infrared™ Gas Grill to high heat for 15 minutes. After that, turn the middle burner(s) off and lower the heat of the outer burners to medium.
  9. Place lamb, fat-side up, in the middle of the grill over the indirect heat. Grill covered for approximately 1 hour, rotating and basting every 15 minutes or so. Start checking temperature at 45 minutes, and cook until an internal thermometer reaches 55-60°C degrees. This is for medium-rare to medium. Continue to cook if you desire more doneness.
    HOT TIP – Mix your remaining marinade with a stick of melted butter, using it to baste the meat while it cooks.
  10. Serve with tzatziki sauce.