Mediterranean Grilled Lamb with Pale Ale Glaze
This Mediterranean Grilled Lamb with Pale Ale Glaze is dripping with bold flavor and comes together in just under an hour. Enjoying a homemade lamb dinner during the week is no longer a myth.
When I mention the word lamb, the phrase “weeknight dinner” isn’t the first thing you think of, is it? I’ll be the first to admit that I never associated lamb as a weeknight meal option–that is, not until recently.
What if I told you that a delicious lamb dinner can be ready in under an hour? Would you believe me? Well, I’m here to prove it with this Mediterranean Grilled Lamb with Pale Ale Glaze.
I started with a 5-pound American Lamb boneless leg roast that I had my butcher butterfly, which is the trick to getting the roast to cook quickly during the week. The boneless lamb roast is the leanest cut of lamb and typically weighs between 5-8 pounds. I like over estimate on purpose so I’m guaranteed leftovers. I always welcome the opportunity to take a day off from cooking in the summer in order to enjoy more pool time.
I fell in love with American Lamb a few years ago when my dad bought Squirrel a few lamb chops as a thank you for helping him with his kitchen remodel. You know you’re a meat lover when people start gifting you lamb.
I was able to sweet talk my meat-loving husband into sharing a bite of his lamb, which was no easy task. The man is stingy with his food. Since it was my first time cooking lamb, I decided to season the chops simply with salt and pepper and sear it on the grill until the center was a pink medium-rare. I’ll never forget the first bite–the flavor was unrivalled. I was surprised how flavorful the lamb turned out even though I only used the bare minimum when it came to seasoning.
Here’s the thing about lamb: It’s flavorful all on its own. You don’t have to work hard to achieve a delicious outcome. The distinct flavor is hard to describe, and it depends entirely on the quality of lamb and how the lamb was raised. If you’re new to buying lamb, you’ll want to look for locally produced, all-natural, grass-fed lamb. It should be mild in flavor and lean on fat. American Lamb encompasses all of these qualities. Make sure you ask your local butcher where your lamb came from. If he/she can’t tell you, find a new butcher.
The Mediterranean rub I used to season the lamb complements and enhances its distinct natural flavor, and the glaze helps keep the lamb moist and build a crisp, caramelized outer crust that keeps the inside moist and juicy.
American Lamb is hosting a Brews & Ewes recipe contest. Click here to vote for your favorite recipe and you’ll be entered for a chance to win the ultimate lamb grilling package. For more recipe inspiration, follow the American Lamb Board on Facebook, Twitter, and Pinterest.
Mediterranean Grilled Lamb with Pale Ale Glaze
This boneless leg of lamb gets rubbed with a Mediterranean spice mixture and grilled to juicy perfection.
Ingredients:
Pale Ale Glaze:
- 1 cup pale ale
- 1/4 cup lemon juice
- 2 tablespoons honey
- Salt and pepper
Mediterranean Rub:
- 1 and 1/2 tablespoons garlic powder
- 1 and 1/2 tablespoons onion powder
- 1 and 1/2 tablepoons paprika
- 1 teaspoon dried thyme
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon dried oregano
- 2 teaspoons za’atar
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 and 1/2 tablespoons kosher salt
- 1/2 tablespoon pepper
Lamb:
- 1 (5-pound) boneless leg of lamb
- 1 recipe Mediterranean Rub
- 1 recipe Pale Ale Glaze
Directions:
Glaze:
- Add pale ale, lemon juice, and honey to a saucepan. Stir in a pinch of salt and pepper.
- Bring the mixture to a boil over medium heat. Continue to boil, stirring often, until the mixture reduces by a little more than half, about 30 minutes.
Mediterranean Rub:
- Add ingredients to a small bowl.
- Whisk to combine. Set aside.
Lamb:
- While the glaze reduces, massage the rub into the lamb. Allow the lamb to rest at room-temperature for 30 minutes.
- Preheat a charcoal or gas grill. Place the lamb fat side down and grill for 5-7 minutes. Flip the lamb and liberally brush on the glaze. Continue to cook, flipping every 5-7 minutes, brushing on the glaze with every turn, until the lamb reaches an internal temperature of 140 degrees F. for medium-rare, about 25-30 minutes.
- Allow the lamb to rest for 10 minutes before slicing. Serve with your favorite brand of pale ale.
Disclosure: Thank you to American Lamb for sponsoring this post. As always, all opinions are 100% my own. Thank you for supporting my site while I work with brands I love.