Hot Honey Leg of Lamb

Jun 12

Sweet, spicy, and made for the grill. This boneless leg of lamb is broken down for even cooking, marinated in garlicky hot honey and rosemary, then charred over high heat until caramelized and juicy. Slice it thin, drizzle with more hot honey, and serve it up smoky and bold.

Hot Honey Leg of Lamb

Servings: 6–8

Prep Time: 25 minutes + 2–12 hour marinade

Cook Time: 20–30 minutes (depending on piece size)

Rest Time: 15 minutes

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The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

Ingredients:

1 (4- to 5-pound) boneless leg of American lamb, not butterflied
1/4 cup extra-virgin olive oil
1/4 cup hot honey (or regular honey + 1–2 tsp chili flakes or chili crisp)
3 tablespoons red wine vinegar
6 large garlic cloves, smashed and coarsely chopped
2 tablespoons finely chopped fresh rosemary
1–2 teaspoons crushed red pepper flakes (optional, for extra heat)
Kosher salt and freshly ground black pepper

Instructions:

Prep the Lamb:
Lay lamb open on a cutting board. Use a small sharp knife to separate the muscle groups and trim fat and silverskin. You'll end up with several smaller pieces for even cooking.
Marinate:
In a dish or zip-top bag, combine olive oil, hot honey, vinegar, garlic, rosemary, and red pepper flakes. Add lamb and coat well. Marinate in the fridge for at least 2 hours or up to 12, turning occasionally. Bring to room temperature 1 hour before grilling.
Grill:
Preheat grill to high (450–500°F). Remove lamb from marinade and let excess drip off (do not wipe off herbs or garlic). Season generously with salt and pepper. Grill uncovered, turning frequently, until pieces reach 125–130°F for medium-rare. Small pieces may cook in 8 minutes; larger ones in 20–25 minutes.
Rest + Serve:
Transfer to cutting board, tent with foil, and let rest for 15 minutes. Slice thinly against the grain and drizzle with extra hot honey if desired.

The USDA recommends a minimum internal temperature of 160ºF for ground lamb, and 145ºF (with a 3-minute rest) for all other cuts.

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