Grilled Boneless Leg of Lamb with Chimichurri Sauce

My Grilled Boneless Leg of Lamb will be the hit of your next grilling event. Your family and friends will be amazed at how delicious, moist and tender this succulent leg of lamb is. Add an authentic chimichurri sauce to the grilled leg of lamb and you’ll take deliciousness to a new level!

Of course, no one needs to know how easy it is to grill a boneless leg of lamb on the grill or how easy it was to make the chimichurri sauce.

This leg of lamb recipe is perfect for special occasions, family get-togethers or just to treat yourself to an amazingly delicious dish.

I like my meats a little medium-rare to medium. They stay juicier which adds more flavor and tenderness to the meat. If you got well-done meat eaters in your household, the ends of this delicious leg of lamb will be perfect.

*Use a meat thermometer to make sure it’s done the way you like it.

What Ingredients do I need to make Grilled Leg of Lamb with Chimichurri Sauce?

Let’s start by gathering the ingredients we need to make Grilled Leg of Lamb. In Chef Speak this is called the “Mise en Place” which translates to “Everything in its Place”.

Not only does setting your ingredients up ahead of time speed up the cooking process, it also helps ensure you have everything you need to make the dish.

Feel free to add your favorite herbs or seasonings to the lamb. Fresh rosemary and thyme would make delicious additions.

How ingredients do I need to make Chimichurri Sauce?

Making chimichurri sauce couldn’t be easier. It only takes a few ingredients and a few quick pulses in the food processor to get the sauce prepared.

How do I make Chimichurri Sauce?

• Add the parsley, oregano, and garlic to the bowl of a food processor and pulse until finely minced. The ingredients can be chopped by hand if you don’t have a food processor, just make sure to finely chop the herbs and garlic.
• Add the finely chopped ingredients to a medium bowl.
• Add the remainder of the ingredients to the herb mixture and blend together. Allow the chimichurri to sit for 5-10 minutes to release all of the flavors into the oil before using. If possible, let the chimichurri sit for 1-2 hours before using.

*If time allows, the chimichurri can be prepared and refrigerated up to 24 hours in advance. Any longer than 24 hours and the sauce will begin to degrade.

The chimichurri sauce goes great with a roasted leg of lamb too.

How do I grill a boneless leg of lamb?

• Cut the lamb through the middle to butterfly the roast (do not split completely). This will allow the lamb leg to lie flat on the grill and reduce the cooking time.
• Generously season both sides of the lamb with sea salt and black pepper.

• Preheat the grill to its highest setting.
• Place the seasoned split leg of lamb on the preheated clean grill. Sear the lamb for 5 minutes, then turn the lamb to get the crosshatch marks and let it grill for another 5 minutes before flipping it over.
• Flip the lamb to the fat side and repeat the process from the first side. *This would be a good time to insert a meat thermometer into the lamb.
• After 10 minutes on the fat side, turn off the heat under the lamb and use indirect heat to finish cooking the roast. *If you are using a gas grill this means having burners on either side of the roast on full heat, with the burner directly under the roast turned off. If you are using charcoal, that means having an area of the grill with no coals in one section.
• Cover the grill and let the roast cook for an additional 10 – 20 minutes (depending on how many pounds the roast is).

A meat thermometer inserted into the thickest part of the roast registers 130°F for medium-rare. If you prefer a more well-done roast, 140°F will be medium and 155°F well done. The temperature of the roast will increase 5-7 degrees after removing it from the grill.

Transfer the roast to a cutting board with a well to catch the pan juices. Cover with aluminum foil and let rest for 10 minutes before slicing. This will allow more of the juices to flow back into the roast.

Slice the roast across the grain, cutting ¼ to ½ inch thick slices depending on how thick you want the slices to be. Pour any of the pan juices over the slices and serve with chimichurri sauce.

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