Our Grilled Boneless Leg of Lamb with Honey Mustard Marinade is marinated in olive oil, honey, Dijon mustard, garlic, and ramps, then slow-cooked on the grill until tender and juicy.
A perfect recipe for Easter, dinner parties, or anytime you’re craving something different!
Get the full recipe down below.
Grilled Leg of Lamb Boneless with Honey Mustard Marinade
Serving lamb can make any dinner memorable, and cooking an Aussie boneless leg of lamb is one of our favorite Sunday dinner ideas.
We’ve partnered with Aussie Beef & Lamb to raise awareness about the quality and simplicity that lamb offers, which are perfect for special occasions and endless everyday meals.
See how we put together this simple Easter menu with an Australian Leg of Lamb and two side dishes.
More Lamb Recipes:
What You’ll Need To Make Our Grilled Leg of Lamb:
Lamb. 100% Aussie Boneless Leg of Lamb. [Find a retailer near you] We usually find bonless leg of lamb at our Costco store.
Extra Virgin Olive Oil. I love making marinades with extra-virgin olive oil because it contains a lot of healthy fat that helps keep the meat juicy. Because we’re cooking lamb, which is very lean, adding olive oil makes an excellent choice for this marinade.
Honey. Adding some sweetness to the marinade is a great way to balance the savory ingredients. You can use light brown sugar or pure maple syrup if you don’t have honey.
Dijon Mustard. Mustard pairs very well with lamb and makes a fantastic marinade when mixed with honey.
Garlic. If you’re like me, you can add a little garlic to almost every recipe involving meat, and this recipe is no exception.
Ramps, Leeks, or Shallots. Adding ramps, leeks, or shallots adds a whole lot of savory goodness.
Crack Black Peppercorns & Sea Salt. You can’t go wrong with adding freshly cracked black peppercorns and sea salt.
Onions. Rest your boneless leg of lamb, then cook it; it is the right move after the lamb is cooked through. You’ll have those savory onions to eat with your lamb. So good!
You Will Love Our Grilled Honey Mustard Lamb Recipe Because It’s:
Easy
Smoky
Tender
Delicious
Perfect For Sunday Supper
Will Feed A Crowd
Easter Dinner Menu:
Grilled Honey Mustard Boneless Leg of Lamb
Chessy Bacon Scalloped Potatoes (See our Au Gratin Potato recipe)
Lemon Butter Asparagus (See our Bacon Wrapped Asparagus recipe)
Grilled Honey Mustard Australian Lamb
Serving size: 8-10
Ingredients:
- 5-pound Aussie boneless leg of lamb
- 3/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons of Dijon or spicy brown mustard
- 2 large garlic cloves, minced
- 3 ramps with leaves diced (or substitute with 2 tablespoons finely chopped shallots or leeks)
- 1 teaspoon freshly cracked black peppercorns
- 1 tablespoon coarse salt, flaky sea salt, or Kosher salt
- 1 large onion, sliced
Equipment Etc.
- Charcoal Grill
- Charcoal Briquettes
- Cast-Iron Dutch Oven
- Hickory or Pecan Wood (for smoke)
- Instant-read meat thermometer
Directions:
- Rinse with cold water and pat the boneless leg of lamb dry with paper towels.
- In a bowl, whisk together olive oil, honey, mustard, minced garlic, ramps (or substitute), black pepper, and salt. Reserve 1/4 cup of the marinade for basting, then pour the remaining marinade over the lamb and marinate for at least 1 hour or overnight.
- Get the charcoal grill started. If you want to cook with indirect heat, put the charcoal briquets off to one side of the grill or use a horseshoe shape.
- The grill temperature should be maintained between 375 F and 400 F.
- Place the sliced onions on the bottom of a cast-iron Dutch oven, and place the marinated leg of lamb on top.
- Position the Dutch oven away from the hot coals, close the lid, and cook for 2-3 hours, or until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well-done.
- Brush on additional marinade once every hour (As needed).
- Remove the Dutch oven from the grill and let the lamb’s leg rest for fifteen (15) minutes.
- Serve.
Allow the boneless leg of lamb to marinate for at least 30 minutes, or leave it overnight for an intense flavor.
How Long Should I Marinate The Lamb?
For the best flavor and to show care in your cooking, marinate the lamb overnight.
If you’re short on time, letting it marinate for at least 1 hour helps ensure it stays flavorful and tender.
What Internal Temperature Should I Cook The Lamb To?
Use a reliable meat thermometer to check for 125°F for medium-rare or 135°F for medium, ensuring perfect doneness and safety.
For medium-rare, cook the lamb until it reaches 125°F. For medium, cook it to 135°F. Remember that the temperature will continue to rise a few degrees while the lamb rests.
Yes. If you don’t have a cast-iron Dutch oven, using a disposable aluminum roasting pan or a sturdy grill-safe pan can make you feel resourceful and confident in adapting your tools.
Can I Use A Gas Grill Instead Of Charcoal?
Absolutely. Set up your gas grill for indirect heat and maintain the temperature between 375°F and 400°F.
What Can I Substitute For Ramps?
If ramps are not available, use 2 tablespoons of finely chopped shallots or leeks. They bring a similar mild onion-and-garlic flavor.
Why Do I Let The Lamb Rest Before Slicing?
Allow the lamb to rest for 15 minutes to help you serve juicy, flavorful slices. Slicing too soon can cause the juices to escape, affecting your confidence in a perfect presentation.
Now that you have the recipe, it’s time to make your Easter dinner one to remember.
Visit Aussie Beef and Lamb to learn more!
Cheers, and Happy Easter!
Easter Recipe Ideas
Grilled Leg of Lamb Boneless with Honey Mustard Marinade
Ingredients
- 5- pound Aussie boneless leg of lamb
- 3/4 cup extra virgin olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon or spicy brown mustard
- 2 large garlic cloves, minced
- 3 ramps with leaves diced or use shallots or leeks
- 1 teaspoon freshly cracked black peppercorn
- 1 tablespoon coarse salt flaky sea salt, or Kosher salt
- 1 large onion
Instructions
- Rinse with cold water and pat the boneless leg of lamb dry with paper towels.
- In a bowl, whisk together olive oil, honey, mustard, minced garlic, ramps (or substitute), black pepper, and salt. Reserve 1/4 cup of the marinade for basting, then pour the remaining marinade over the lamb and marinate for at least 1 hour or overnight.
- Get the charcoal grill started. If you want to cook with indirect heat, put the charcoal briquets off to one side of the grill or use a horseshoe shape.
- The grill temperature should be maintained between 375 F and 400 F.
- Place the sliced onions on the bottom of a cast-iron Dutch oven, and place the marinated leg of lamb on top.
- Position the Dutch oven away from the hot coals, close the lid, and cook for 2-3 hours, or until an instant-read thermometer reads 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well-done.
- Brush on additional marinade once every hour (As needed).
- Remove the Dutch oven from the grill and let the lamb's leg rest for fifteen (15) minutes.
- Serve.
Nutrition
This was a previously sponsored post by True Aussie Beef and Lamb.
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