Cooking Tips

Judith Hurley's Health Tips

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Jim Coleman Recipes

Grilled Lamb Leg with Grilled Vegetables

1 boneless Leg of Lamb & butterfly if necessary

  • 1 cup red wine
  • ¼ cup extra virgin olive oil
  • 2 cloves of garlic, chopped
  • 2 teaspoons oregano, dry
  • 2 teaspoons basil, dry
  • freshly ground black pepper, to taste

  • 2 red peppers, halved
  • 1 eggplant, sliced
  • 1 zucchini, sliced
  • 1 pint portabella mushrooms
  • 24 asparagus spears
  • olive oil, for grilling


1. Place lamb in a glass casserole dish or (if it will fit) in an extra-large re-sealable freezer bag. Combine the marinade ingredients and pour over the lamb. Cover and refrigerate for 2-3 hours or overnight, turning lamb over once or twice during that time. Discard marinade.

2. Preheat a hooded barbecue grill to medium heat. Cook lamb with hood closed turning it once or twice, about 10-15 minutes each side or until it reaches an internal temperature of 130-140°F in the thickest part. Remove from the grill and transfer to a plate. Cover loosely with foil and allow to rest for 10 minutes before slicing.

3. While the lamb is resting, brush the vegetables with oil and grill until lightly browned and tender. Arrange on a large platter with the sliced lamb.

*** TIP: To butterfly lamb, remove netting from boneless leg and open as flat as possible. Pound or use a knife to open out to desired thinness.

©2008 WHYY