Leg of Lamb Recipe



  • 1 whole leg of lamb, deboned
  • 6 garlic cloves, peeled and smashed
  • 3 sprigs rosemary
  • 1/2 bunch thyme
  • 2 tablespoons cracked black pepper
  • Extra-virgin olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • Kosher salt and pepper
  • Tapenade, recipe follows
  • 2 cups water


De-bone and trim the leg well or have your butcher do it. Smash the garlic read more

Gary’s Rack of Lamb Recipe


Gary lives on Bostwick Lake, and has been a friend of the Joppie’s for a very long time.  Since we are always looking for interesting new ways to grill read more

Grilled Leg of Lamb


The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people.   When  Hebrews converted to Christianity, they naturally brought read more

Grilled Lamb Chops with Blackberry Relish


The Joppie’s found this recipe by Bobby Flay.  This weekend we thawed six tender lamb chops, and decided to try this relish.  We could not find a small sprig of fresh mint, so we substituted read more

How to Grill Lamb Chops


There is probably no easier way to cook lamp chops than grilling, and you can do it two ways: You can cook each chop individually, or grill the whole rack and slice it after cooking.

  • Check to see if the chops or rack has been trimmed of excess meat and tissue around the bones. You can leave this on if you wish, but most cooks remove it.
  • Use a small knife to trim the rack, cutting away the layer of fat and connective tissue that surrounds the bone above the loin. Use the sharp edge of the knife to scrape each bone clean of the tough membrane that surrounds it. Finally, trim the remaining loin of excess fat, leaving a 1/8-inch-thick layer.
  • If you’re doing this a day or two ahead, prepare your marinade and marinate the lamb in the refrigerator until needed. The marinade will add flavor to the meat.  See our link here for a Blackberry Mint Syrup that is delicious.  https://thegrillinguys.com/recipes/sauces/blackberry-mint-syrup
  • Prepare a hot grill fire.
  • Season the lamb on all sides with salt and pepper or the seasoning of your choice.  See https://thegrillinguys.com/recipes/rubs/herb-rub-for-lamb/ for a delicious rub.
  • When the grill is hot, use tongs and a paper towel to apply a slight sheen of oil to the grill grate. This will help prevent sticking and will promote forming grill marks on the meat.
  • Add the lamb immediately. If grilling a whole rack, start the lamb with the meat side down.
  • Grill individual chops about 2 minutes or less per side, turning only once. These will cook quickly and are best if kept at medium-rare or under. Taste or cut into one to make sure.
  • Cook the whole rack for about 3 minutes per side at slightly lower heat, turning two or three times. Check for doneness with an instant-read thermometer (125 to 130 degrees F is medium-rare), or use a knife to cut off an end piece.

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