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Barbecued Roast Lamb Recipe

Barbecued Roast Lamb Recipe - 8 servings


3 pounds leg of lamb, boned and butterflied

Dried thyme

Garlic powder

Powdered rosemary


16 cherry tomatoes

16 mushroom caps, steamed 2-3 minutes

16 asparagus spears, steamed 3-5 minutes

Fresh parsley for garnish

Fresh lemon wedges for garnish


Have butcher remove bone from leg of lamb and open roast, season with thyme, garlic powder, rosemary and pepper. Allow to stand at room temperature for about 1 hour before grilling. Build a medium hot fire in a grill. Grill lamb 4 inches from heat, turning every 10 minutes, for 30-40 minutes for rare, 40-50 minutes for medium, and 50-60 minutes for well-done. Place on a carving platter and set 10 minutes. Carve into diagonal slices. Arrange tomatoes, mushrooms and asparagus. Garnish with parsley and lemon wedges.

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