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Grilled Leg of Lamb with Herbs - Print
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Grilled Leg of Lamb with Herbs


  • 1 Shepherd Song Farm leg of lamb
  • 4 sprigs of rosemary
  • 1 clove of garlic optional
  • 1 cup water
  • 1 oz salt
  • 1 teaspoon black pepper
  • 1 orange
  • 2 teaspoon red pepper flakes
  • 4 Tablespoons parsley
  • 4 Tablespoons spearmint
  • 1 shallot
  • 1 Tablespoon vinegar
  • 1 Butternut squash
  • 2 celery stalks
  • 4 dandelion leaves optional
  • 1 cup button mushrooms
  • 1 lemon
  • 2 oz Grana Padano cheese substitute Parmesan, Asiago, or Romano
  • Olive oil
  • Salt & pepper


Prepare Leg and Herb Mixture

  • Mix salt, sugar, pepper, red pepper, orange juice, orange zest, minced parsley and shallots, leaves from 1 sprig of rosemary, white vinegar and water.

Roast the Leg

  • Take the thawed leg of lamb out of the refrigerator an hour or so before cooking so it is at room temperature before roasting.  A grill is illustrated but an oven preheated to 325° F may be substituted.
  • Cut hatch marks on top of leg.
  • Stuff hatch cuts with the remaining rosemary and optionally a small amount of chopped garlic.
  • Cook leg herb side down and allow to sear on the grill with medium heat.
  • Lower heat and start to cook slow turning as needed.
  • Spoon the herb mixture over leg and allow to cook into meat.
  • Cook to 130 °F for medium rare.

Squash Roasted Over Coals

  • 1 hr after starting the leg clean and cut squash in half, remove seeds, and oil.
  • Place the squash skin side down in coals to roast.
  • When the squash is cooked (easily pierced with a knife) put aside.

Celery-Mushroom Salad

  • Thinly slicing celery and raw mushrooms.
  • Chop dandelions (optional) and celery leaves.
  • Mix in a bowl with parsley and mint.
  • Season with olive oil, salt, pepper and lemon juice.
  • Garnish salad with cheese and balsamic vinegar.

Plate and Serve

  • Allow roast to rest for 15 minutes lightly covered with foil before carving.
  • Spoon squash from shell.
  • Season with salt and pepper.
  • Garnish with oil.