“Elko is a town in Nevada. This is from the Born to Grill cookbook. "Around the turn of the twentieth century, Basque immigrants from the Pyrenees brought their sheephearding skills and food customs to the high country of Idaho, Nevada, and California. The shepherds are usually with their flocks, but occasionally come into towns like Elko for a few days of frolic and feasting. Local boarding houses cater to their tastes with bounteous preparations such as this leg of lamb. Most people roast their lamb leg, but it;s also wonderful grilled if you butterfly the meat to reduce its thickness." There is at least a 4 hour marination not put in the cooking time.”
1hr 15mins

Ingredients Nutrition


  1. At least 4 hours and up to the night before you plan to grill, prepare the marinade, combining all the ingredients in a small bowl.
  2. Coat the lamb with the marinade and wrap it in plastic and refrigerate.
  3. Remove lamb from refrigerator, drain the marinade, and discard it.
  4. Blot the lamb or excess moisture and let it sit covered at room temperature for about 45 minutes.
  5. Fire up the grill for a 2 level fire capable of cooking first on high heat and then on medium heat.
  6. Grill the lamb uncovered over high heat for 2 1/2 to 3 minutes per side.
  7. Move the lamb to medium heat, turning it again.
  8. Continue grilling for 12 to 16 minutes for rare to medium rare donesss, turning at least 2 more times.
  9. Turn more often if juice begins to form on the surface.
  10. If grilling covered, sear both sides of the meat first on high heat uncovered for 2 1/2 to 3 minutes; finish cooking with the cover on over medium heat for 10 to 13 minutes, turning once midway.
  11. Serve the lamb hot.

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