Grilled Leg of Lamb

Apr 23, 2011

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 their traditions with them. Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.   We want to wish our listeners a blessed Easter celebration tomorrow. 


  • Olive Oil  ¼ cup
  • Lawry’s Salt 2 tablespoons
  • Freshly Ground Black Pepper 1 tablespoon
  • Red wine vinegar
  • Rosemary
  • Thyme
  • Garlic Powder
  • One nice sized Leg of Lamb

     Indirect Cooking of Lamb

  1. Generously rub ¼ cup of olive oil on the leg of lamb.  Shake freshly ground black pepper, thyme, and rosemary, garlic powder, and  Lawry’s.
  2. Wrap in plastic and store refrigerated for 24 hours.
  3. Smoke at 350 degrees, moderate smoke, until internal meat temperature of 165 degrees is achieved. If you do not have a smoker, an oven or standard grill positioned for indirect heat is okay.
  4. Prepare the basting mixture with  equal portions olive oil and red wine vinegar in a bowl mixed with a bunch of additional salt and pepper.
  5. Baste the roasting leg of lamb with lots of basting mixture. This will help add flavor and  crust on the outside of the roast.
  6. Various pieces will be done to different levels and may be suitable for all types of pallets.