Herb Cheese Boneless Leg of Lamb

Recipe by Morrison
READY IN: 1hr 50mins
SERVES: 8-10


  • 1
    cup herb cheese spread (pre-packaged, or one that you make from cream cheese and butter)
  • 2
    cups cabernet sauvignon wine
  • garlic, minced (to taste)


  • Fillet the leg of lamb on a cutting board and pound it flat with a meat mallet or rolling pin.
  • Spread the cheese mixture on the inside of the meat (fat goes on the outside) with a rubber spatula or large spoon.
  • Roll roast back into pill shape, place back into netting or tie together with twine.
  • Place in a large serving dish, or gallon size zipper bag and pour in wine. Let marinate for 1-2 hours in refrigerator, turning at least once.
  • Remove roast from fridge and allow to come to room temperature, sprinkle with thyme and rub with minced garlic.
  • Heat grill to 325°F.
  • When grill is hot place the roast directly over the fire and sear for 4-5 minutes per side.
  • After searing, set the roast to the side of the fire (indirect heat) for the remainder of the cooking time.
  • Cook 25 min/lb for medium doneness at 300-325°F.
  • Remove from heat and allow to rest for 10 minutes before carving.