Whole Roasted Lamb
A simple, rustic whole roasted lamb cooked over charcoal, seasoned with salt and spices. Perfect for a special meal or gathering.
- Total time
- 150 min
- Servings
- 8
- Calories
- 450
- Protein
- 45g
Ingredients
- 1 leg (about 5 lb) whole lamb leg
- 3 tbsp olive oil
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
Instructions
- 1
Rub the 1 whole lamb leg all over with the 3 tbsp olive oil, then season generously with the 2 tbsp salt, 1 tbsp black pepper, 1 tbsp garlic powder, and 1 tbsp paprika, pressing the spices into the meat.
- 2
Prepare a charcoal grill for indirect heat: arrange hot coals on one side, place a drip pan on the other. Set the grill rack in place.
- 3
Place the seasoned lamb on the grill rack over the drip pan, away from direct coals. Cover and roast, turning every 30 minutes, until the internal temperature reaches 135°F for medium-rare, about 2 hours.
- 4
Let the lamb rest for 15 minutes before carving. Slice against the grain and serve hot.
Tools you’ll need
- charcoal grill
- meat thermometer
- drip pan
- tongs
- carving knife
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