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Roasted Leg of Lamb

Difficulty 3/5
Prep time 30 mins

Cook time 90 mins
Serves 8-12

Hardwood Cherry

Celebrate Spring with this roasted leg of lamb recipe. The taste of rosemary and lamb is hard to beat, but when you add wood-fired flavor into the equation, it only gets better.


1 (7-8 lb) Leg of Lamb, bone-in

1 tbsp Garlic, crushed

4 cloves Garlic, sliced lengthwise

4 sprigs Rosemary, cut into 1” pieces

2 tsp Olive Oil

2 Lemons

Salt and Pepper, to taste


Combine olive oil and the crushed garlic. Rub mixture on the leg of lamb.

With a paring knife, make small 3/4-inch deep perforations in the lamb, about 2 dozen. Stuff the slivered garlic and cut rosemary sprigs into the perforations.

Zest and juice the lemons, spreading the zest and juice evenly over the lamb. Season lamb with salt and pepper.

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

Place the leg of lamb on the grill and cook for 30 minutes.

Reduce grill temperature to 350°F and cook until the internal temperature reaches 130°F for medium-rare, about 60-90 minutes.

Let the lamb rest for 15 minutes before carving. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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