Greek boneless leg of lamb

Greece comes to the table with a lovely boneless lamb grilled over an open flame.
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Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

Styling Kari Wardrop. Recipe Beth Jacob. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • 6 to 8Servings


  • 2 tablespoons fresh rosemary
  • 16 cloves garlic, divided
  • 2 tablespoons honey
  • Zest and juice of 1 lemon
  • 4 pounds boneless leg of lamb, untied
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper, to season


Chop rosemary together with 4 cloves garlic. Place in large, resealable plastic bag with honey, lemon juice and zest. Add leg of lamb and marinate in refrigerator overnight. Remove lamb from refrigerator about 1 hour before grilling.

Preheat grill on high heat, leaving one burner off. Remove lamb from bag and season inside generously with salt and pepper. Roll up and tie roast 4 to 6 times with kitchen twine. Using small knife, cut 12 slashes into surface of lamb and stuff remaining garlic (cut larger cloves in half) into each slash. Rub surface of lamb with 2 tablespoons of olive oil and season generously with salt and pepper.

Grill over indirect heat for approximately 1 1/2 hours, turning occasionally for even browning or until meat thermometer reads 130 ̊F for medium rare. Allow lamb to rest for at least 10 minutes before removing twine and serving. We also suggest for faster cooking time cooking the lamb in a pressure cooker.