The Chef

Restaurants

Meals

Drinks

Restaurants›Cotogna›Grilled Lamb Leg Recipe

Grilled Lamb Leg Recipe

Name: Cotognas Grilled Lamb Leg Recipe
Cook time: 2 h
Total time: 2 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 whole Lamb leg; 1 cup Olive oil; 6 pieces Garlic cloves; 2 tablespoons Fresh rosemary; 2 tablespoons Fresh thyme; 2 cups Summer squash; 2 cups Haricot vert (green beans); 4 pieces Anchovy fillets; 4 pieces Garlic cloves; 1 cup Olive oil; 4 tablespoons Unsalted butter

Inspired by Cotogna

Time2h

Serves6

summer squash, haricot vert & bagna cauda

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with Grilled Lamb Leg

Selected to pour

Bonanza by Caymus

full-bodied · rich · savory

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 whole Lamb leg

1 cup olive oil

6 pieces Garlic cloves

2 tablespoons Fresh rosemary

2 tablespoons Fresh thyme

Vegetables

2 cups Summer squash

2 cups Haricot vert (green beans)

Bagna Cauda

4 pieces Anchovy fillets

4 pieces Garlic cloves

1 cup olive oil

4 tablespoons Unsalted butter

Method

Preparing the Lamb

Marinate the Lamb

In a bowl, combine olive oil, minced garlic, chopped rosemary, and thyme. Rub this mixture all over the lamb leg and let it marinate for at least 2 hours, preferably overnight.

Grilling the Lamb

Preheat the grill to medium-high heat. Place the marinated lamb leg on the grill and cook for about 20-25 minutes per side, or until the internal temperature reaches 135°F for medium-rare. Let it rest for 10 minutes before slicing.

Preparing the Vegetables

Grill the Vegetables

Toss the summer squash and haricot vert in olive oil, salt, and pepper. Grill them for about 5-7 minutes until tender and slightly charred.

Making the Bagna Cauda

Prepare Bagna Cauda

In a small saucepan, combine anchovy fillets, minced garlic, olive oil, and butter. Cook over low heat until the anchovies dissolve, stirring occasionally. Keep warm until ready to serve.

More from Cotogna

30m

Italian

Tagliatelle Al Tartufo

Inspired by Cotogna

Tagliatelle al Tartufo is a classic Italian pasta dish featuring flat, ribbon-like tagliatelle tossed in a rich sauce made with truffle oil and butter. This version is enhanced with the earthy aroma of black truffles and the savory flavor of garlic, creating a luxurious and aromatic experience. Here's how to prepare it at home.

Italian

Fig & Chocolate Cremoso

Inspired by Cotogna

fig leaf gelato

1h 30m

Italian

Arancini Duetto

Inspired by Cotogna

squid ink, saffron & squash

Italian

Jenn’s Gelato

Inspired by Cotogna

Gelato flavors: vanilla & honeycomb, mint stracciatella, doppio cioccolato, Fresh Run Farm strawberry, Charentais melon sorbetto

1h 30m

Italian

Raviolo Di Ricotta

Inspired by Cotogna

Indulge in our Raviolo di Ricotta, a sumptuous hand-crafted pasta delicately filled with creamy ricotta cheese and a hint of fresh herbs. Each bite reveals a perfect balance of flavors, topped with a rich, savory sauce that enhances the dish’s elegance. This exquisite creation is a true celebration of Italian culinary artistry, sure to transport your taste buds to the heart of Italy.

1h 30m

Italian

Strawberry Crostata

Inspired by Cotogna

almond & basil