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For The Main Course—Grilled Marinated Leg of Lamb

For the third part of our series, How To Feed a Heli-Skier, Greg has prepared his famous Lamb recipe for us. It’s been a hit for our guests for many seasons as we’re sure it will be in your own home as well!

Hey folks—it’s Chef Greg again. I hope you are having a fantastic season so far!

If you’re looking for some ideas for your next dinner party, look no further. Today, I’m sharing my favourite recipe for Grilled Marinated Leg of Lamb. I guarantee this simple yet delicious recipe will be a hit with your guests. I suggest serving it with Balsamic Beet and Sweet Onion Marmalade.

For the lamb, I like going to my local butcher and have them remove the bone and tie into a roast; this makes slicing a bit easier.

Grilled Marinated Leg of Lamb

1 leg of lamb, shank removed or attached, bone in or out

1 cup apple juice
1 cup dry white wine
1 lemon, juiced (can use a little rind if you want)
1 teaspoon Dijon mustard
3 cloves garlic, minced
2 shallots, minced
1 tablespoon rosemary, chopped
1 teaspoon thyme, chopped
1 teaspoon fresh ground black pepper


  • In a metal or glass bowl mix together marinade.
  • Score the outside of the lamb to give a little more surface area for the marinade to absorb.
  • Pour marinade over lamb and massage into the outside and inside of the leg. Make sure to cover the whole leg inside and out place in fridge overnight. This can be done in a plastic bag (remove any air in the bag) or in covered bowl. If you use a bowl try to toss it around a little to make sure the whole leg is exposed to the marinade.
  • Remove leg from the marinade and pat dry.
  • Season with a good teaspoon of sea salt and fresh ground pepper.
  • Over high heat, sear the lamb until golden brown or lightly charred. This usually takes a couple minutes on both sides but varies depending on what type of grill you have.
  • Finish in the oven in a roasting pan at 350F. Always use a rack to keep the lamb from simmering in its juices. Make sure to keep a little liquid (apple juice, wine or water) in the bottom of the roasting pan while you finish the leg until the internal temperature reaches 130 – 140F.
  • Allow the meat to rest at least 5 – 10 minutes before slicing against the grain. Top with marmalade and the rest of the juices from the roasting pan.