Camp Cooking

Leg of Lamb with Herb Butter

Derek Wolf / April 19, 2019

Lathered in butter and herbs, this leg of lamb is one to remember for any special occasion. Just add some potatoes, carrots & veggies to your Fish Pan while cooking and you have a whole meal ready to go.


Leg of Lamb with Herb Butter

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

4-8

Ingredients

Leg of Lamb Ingredients:
  • 1 bone-in leg of lamb (about 6 lbs)
  • 3 cups of potatoes, cubed
  • 1 cup of vegetable broth
  • ½ cup of white wine
  • 1 lemon, cut in half
  • Olive oil, salt & pepper, to taste
Herb Butter Ingredients:
  • 16 oz of softened butter, about 4 sticks
  • ½ cup of parsley, chopped
  • ¼ cup of basil, chopped
  • 6 cloves of garlic, minced
  • Salt & pepper, to taste

Leg of Lamb with Herb Butter

Preparation

  1. In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly
  2. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning.
  3. Preheat grill to 350 degrees for 3-zone indirect grilling. When coals are hot, add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees (medium rare).
  4. Once done, pull lamb leg out of Fish Pan and let rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done.
  5. Slice leg of lamb and serve. 
Derek Wolf

Contributed By

Derek Wolf

Derek Wolf is an open fire cooking enthusiast and founder of the brand Over the Fire Cooking. His mission is to bring fire, food, and people together and answer the question: "How can we make simple and delicious food over an open fire?"

Leg of Lamb with Herb Butter

By Derek Wolf

Prep Time: 30 minutes

Cook Time: 1.5 hours

Servings: 4-8

Ingredients

Leg of Lamb Ingredients:
  • 1 bone-in leg of lamb (about 6 lbs)
  • 3 cups of potatoes, cubed
  • 1 cup of vegetable broth
  • ½ cup of white wine
  • 1 lemon, cut in half
  • Olive oil, salt & pepper, to taste
Herb Butter Ingredients:
  • 16 oz of softened butter, about 4 sticks
  • ½ cup of parsley, chopped
  • ¼ cup of basil, chopped
  • 6 cloves of garlic, minced
  • Salt & pepper, to taste

Leg of Lamb with Herb Butter

Preparation

  1. In a bowl, add softened butter, parsley, basil, garlic, salt and pepper. Mix thoroughly
  2. Score the outside of the leg of lamb by gently slicing a crisscross pattern on the outside fat layer. Lather in the herb butter mixture and place in Fish Pan. Add cubed potatoes with olive oil, salt and pepper to pan. Spread out evenly. Next, add vegetable broth, white wine & lemon half. Add more broth and wine throughout cook to prevent burning.
  3. Preheat grill to 350 degrees for 3-zone indirect grilling. When coals are hot, add Fish Pan with leg of lamb. Let lamb leg cook for 90 minutes, or until internal temperature reaches 130 degrees (medium rare).
  4. Once done, pull lamb leg out of Fish Pan and let rest for 20 minutes. Continue to cook potatoes in the juices inside the pan until they are done.
  5. Slice leg of lamb and serve. 

Recipe by Derek Wolf for Lodge Cast Iron at http://www.lodgemfg.com/recipe/herb-butter-leg-of-lamb