Mediterranean Seasoned Boneless Lamb Leg Cooking Instructions
Defrost lamb overnight in refrigerator.
Barbecue – On medium heat, place lamb on grill, turning often for 35-40 minutes.
At thickest point, lamb should register 135°F / 57°C for medium rare – note, thinner parts will be medium.
Oven – Place lamb (fat side up) in a 375°F/ 190°C preheated oven.
Cook for approximately 25 minutes per lb / 55 minutes per kg or, until temperature at thickets point reads 135°F / 57°C for medium-rare, thinner parts will be medium.
Set cooked lamb aside, covered loosely with foil for 7 minutes before carving. Serves 4.