Grilled Leg of Lamb with Herb Salt

Ingredients for Grilled Leg of Lamb with Herb Salt

• 1.8kg boneless leg of lamb

• 2 tablespoons olive oil

• 2 1/2 tablespoons Herb Salt

• Anchovy Mayonnaise

How to make Grilled Leg of Lamb with Herb Salt

Cutting along seams where lamb leg naturally separates, portion into 4 large pieces, trimming any excess fat and sinew.

Rub lamb with oil and Herb Salt. Let sit at room temperature 1 hour before grilling.

Prepare a grill for high heat. Grill lamb, turning often, until lightly charred and an instant-read thermometer registers 130°, 20–30 minutes. Transfer to a cutting board; let rest 10 minutes. Thinly slice against the grain and serve with Anchovy Mayonnaise.

Do ahead: Lamb can be seasoned 2 days ahead. Cover and chill.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.