Holiday Leg of Lamb with Honey Glaze
Holiday Leg of Lamb with Honey Glaze, what can we say about it. This holiday barbecue recipe features a slightly smoky and herbaceous lamb, roasted to perfection with a beautiful and slightly sweet glaze. Serve this at any holiday meal along with your favorite seasonal sides and potatoes. Save the drippings if you can, to make a gorgeous gravy, but trust us, if you let this meal rest before serving, you won’t need it. Whether you are grilling up Easter dinner or celebrating another event with the ones you cherish, this barbecue lamb recipe will certainly go down in history as one of the favorites.
Holiday Leg of Lamb with Honey Glaze
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- 1 leg of lamb
- 2 tbsp. (30 ml) oil
- 2 lemons, zested and juiced
- 6 cloves garlic, grated
- Fresh rosemary
- Fresh thyme
- Freshly ground black pepper
- Kosher salt to taste (be generous)
- 2 tbsp. (28 g) butter, melted
- ¼ cup (59 ml) honey
- 1½ tbsp. (22 ml) Dijon mustard
- Seasonal vegetables
- Potatoes made your favorite way
- If there is no bone in your leg of lamb, tie it to be as uniform in size and shape as possible, your butcher can help you with this.
- In a nonreactive bowl or large bag, combine the oil, lemon, and seasonings. Remember to be generous with the salt. Ensure that the lamb is coated well and evenly, then marinate for at least 6 hours to overnight, turning once or twice.
- Preheat your barbecue to 450°F (232°C) using the rear burner, the bottom burners, or a charcoal tray.
- Remove the lamb from the marinade, tying it up if needed, and thread your spit rod through the meat. Secure it with the rotisserie forks and check the balance, adjusting the counterbalance accordingly.
*To learn more about setting up your rotisserie successfully check out this article on How to Use Your Rotisserie Like a PRO. - Place the loaded spit rod onto the barbecue and turn on the motor. If you can, place a drip tray below the meat to catch any delicious drippings. Close the lid and allow the lamb to cook for 15 to 20 minutes so that the outside browns. Then, turn the grill down to medium-low, aim for about 315°F (157°C), and cook the lamb leg for about 10 minutes per pound until an internal temperature of 135°F (57°C).
- While the lamb is cooking, combine the honey, butter and dijon mustard. Once you have turned down the temperature on the barbecue, begin basting the lamb every 10 to 15 minutes until the last 10 minutes of cooking time.
- Once an internal temperature of 135°F (57°C) has been reached, remove the lamb from the barbecue to a cutting board. Take out the spit rod and allow the lamb to rest for at least 15 minutes before carving. Serve this with your favorite potatoes and roasted seasonal vegetables.
Holiday Leg of Lamb with Honey Glaze, sweet, herby, gamey, and delightful. This barbecued meal is perfect for any holiday dinner. What is your go-to grilled meal for celebrating important events and dates? Share your holiday barbecue recipes, ideas, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Gather the ingredients for the marinade
Marinate the lamb for at least 6 hours
Thread onto spit rod and balance
Sear the roast using high heat for 10 to 15 minutes
Roast for about 10-minutes per pound or until internal temperature of 135°F (57°C)
Rest for at least 10-minutes before slicing
Serve, family style
Serve with seasonal vegetables
Don't forget your favorite kind of potatoes too
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather the ingredients for the marinade
Marinate the lamb for at least 6 hours
Thread onto spit rod and balance
Sear the roast using high heat for 10 to 15 minutes
Roast for about 10-minutes per pound or until internal temperature of 135°F (57°C)
Rest for at least 10-minutes before slicing
Serve, family style
Serve with seasonal vegetables
Don't forget your favorite kind of potatoes too