Elliott's Personal Recipe: Grilled Leg of Lamb/Rack of Lamb

Garlic & Herb Jamaican Jerk Lamb Lemon Pepper Main Dishes Savory Chipotle

 Flavor Recommendations: Savory Chipotle, Garlic & Herb, Lemon Pepper, Jamaican Jerk F.I.T. BrineTM

INGREDIENTS (4+ servings):

  • 1 leg of lamb or 2 racks of lamb
  • 1oz (approxmately half of 1/3 cup) F.I.T. BrineTM per 1lb of lamb meat
  • water


  • Trim leg of lamb/racks of lamb as necessary. If using leg of lamb, cut into 4-5 inch chunks
  • Place lamb in a Ziplock bag
  • Add F.I.T. BrineTM and water into bag per instructions on the package (1oz spices/1cup water for every 1lb of leg of lamb/1.5lbs rack of lamb) 
  • Seal the bag and shake till spices and water are mixed. (~Note~ attempt to remove air before sealing)
  • Allow lamb to brine in the fridge for minimum 6hrs (~Optional~ if brining for less than 8 hrs, it may not be necessary to refrigerate while brining)
  • ~Optional~ Take lamb out of the fridge and allow time for it to reach room temperature (approx. 4 hrs, as part of the brining time)  
  • Preheat the grill
  • Grill lamb for about 12-16 minutes, flipping every 3-4 minutes (3 flips total)
  • ~Note~ Cooking for above time will yeild medium rare to medium doneness
  • Take lamb off the grill and allow it to rest for about 10 minutes 
  • Carve and serve with recommended side dishes (Found in the Vegetables & Sides Section)

Older Post

Leave a comment

Please note, comments must be approved before they are published