Grilled Glazed Lamb

Grilled Glazed Lamb


1 butterflied leg of lamb (about 3 lb/1.5 kg)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons red pepper jelly
1/2 teaspoon grated lemon zest
1 teaspoon fresh parsley leaves (chopped)
1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dry rosemary)
3 cloves garlic (minced or pressed)
2 tablespoons vegetable oil
2 tablespoons white wine
1 teaspoon each coarsely ground pepper and salt for sprinkling.


  • Trim excess fat from lamb, sprinkle with salt and pepper and set aside. 
  • Heat barbecue to medium heat.
  • In small saucepan over medium heat melt jelly. Stir in salt, pepper, lemon zest, parsley, rosemary, oil and wine and cook about 1 to 2 minutes. Brush lamb with glaze. 
  • Place meat on well greased grill and cook 15 minutes, turn and brush with a glaze. Repeat process after every 15 minutes 2 more times. 
  • After 45 minutes check with meat thermometer. For just instant lamb thermometer inserted into thickest part of lamb registers 150 F (65 C). For regular doneness (about 10 to 15 more minutes), thermometer registers 180 F (82 C).
  • Remove lamb to cutting board, loosely cover with foil and let stand for 10 to 20 minutes before slicing thinly.
Makes 6 servings.

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