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Roasted Lemon and Rosemary Lamb

Prep Time:20 Minutes
Cook Time:25 Minutes

Nutritional Information

A great holiday dish if you are wanting to serve something other than turkey or ham for your holiday meal.


  • For the Marinade:
  • 3 each whole large lemons, scrubbed and thinly sliced (discard seeds)
  • 24 garlic cloves
  • 1/4 cup ground rosemary
  • 3 cups extra-virgin olive oil
  • For the Lamb:
  • 14 pounds butterflied boneless leg of lamb
  • as needed kosher salt
  • as needed ground black pepper
  • For the Garnish:
  • 1 cup fresh parsley, minced
  • 1/2 cup prepared horseradish
  • to taste kosher salt


  • 1. For the Marinade:
  • 2. In a food processor, combine the lemons, garlic, rosemary and olive oil. Process until all the ingredients are well blended and begins to slightly emulsify.
  • 3. For the Lamb:
  • 4. Place the lamb in a deep roasting pan. Season lamb generously with kosher salt and ground black pepper. Pour the marinade over the lamb. Toss the lamb in the marinade to completely coat. Cover pan with plastic film and refrigerate overnight.
  • 5. Preheat the EGG to 350 degrees Fahrenheit. Scrape off some of the marinade from the lamb and place on a platter. Grill lamb until the internal temperature of the thickest part reaches 125 degrees Fahrenheit (for rare). Remove from EGG and let rest 15 minutes prior to slicing.
  • 6. For the Garnish:
  • 7. In a small bowl, thoroughly combine the parsley and horseradish. Season to taste with kosher salt.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828