Recipe: Passover Grilled Lamb

Traditionally, many Jews eat lamb at Pesach or Passover. Instead of our regular baked or rotisserie lamb that we have been serving for years, last year, we took it outside and made it on the grill. What we got was a tender, caramelized lamb roast, and despite all the rest of the food (Passover is a bit gluttonous, like Thanksgiving), there was barely enough leftovers for one person.

The recipe, after the jump.

Passover Grilled Lamb

  • 2 stalks rosemary, de-stemmed, and cut up a little with kitchen shears
  • 3 tablespoons kosher salt
  • 2 teaspoons fresh ground pepper
  • 4 tablespoons minced garlic
  • 3 pounds boneless lamb roast
  • In a small bowl, muddle/mix rosemary, salt, pepper and garlic with a spoon or pestle. Roll out a large piece of foil, place lamb on top. Rub and cake lamb with seasoning mix, and wrap up in the foil. Put in the fridge for at least 30 minutes, or until you are ready to grill - the longer, the better. Heat grill to about 350 degrees. Put lamb on for about 50 minutes, 25 minutes on each side. Remove lamb packet from grill, remove lamb, and return to grill (sans foil). Grill 10 minutes each on top and on bottom. The meat should be well caramelized when done. Check with a meat thermometer (the inside should be 145 for medium-rare, 160 for medium) to ensure optimal temperature. Lamb tastes better when it's medium or medium rare. Let it sit for about 10 minutes before serving.