Rosé-Marinated Grilled Leg of Lamb with Walnut Salsa Fresca

This recipe elevates the classic grilled lamb to new heights, infusing it with a marinade of fragrant garlic, fresh herbs, and the subtle sweetness of rosé. Accompanied by a vibrant Walnut Salsa Fresca, bursting with the brightness of cherry tomatoes, the earthiness of walnuts, and the zing of lemon juice, each bite is a tantalizing journey for the palate. Perfect for a special occasion or a leisurely weekend meal, this dish promises to impress with its sophisticated flavours and effortless elegance.


For the Rosé-Marinated Grilled Leg of Lamb:

  • 1 leg of lamb (approximately 4-5 pounds)
  • 1 bottle (750 ml) of dry rosé wine
  • 4 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper to taste

For the Walnut Salsa Fresca:

  • 1 cup walnuts, chopped
  • 1 cup cherry tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


Marinating the Lamb:

  • In a large bowl, combine the rosé wine, minced garlic, olive oil, chopped rosemary, chopped thyme, salt, and pepper. Stir well to combine.
  • Place the leg of lamb in a large resealable plastic bag or a shallow dish.
  • Pour the marinade over the lamb, ensuring it’s well coated. Seal the bag or cover the dish with plastic wrap.
  • Marinate the lamb in the refrigerator for at least 4 hours or preferably overnight, turning occasionally to ensure even marination.

Making the Walnut Salsa Fresca:

  • In a mixing bowl, combine the chopped walnuts, diced cherry tomatoes, finely chopped red onion, chopped parsley, and chopped mint.
  • Drizzle lemon juice and extra virgin olive oil over the mixture.
  • Season with salt and pepper according to taste.
  • Gently toss the ingredients until well combined. Set aside.

Grilling the Lamb:

  • Preheat your grill to medium-high heat.
  • Remove the marinated lamb from the refrigerator and let it sit at room temperature for about 30 minutes before grilling.
  • Remove the lamb from the marinade, allowing excess marinade to drip off.
  • Grill the lamb over indirect heat, covered, for about 20 minutes per pound, or until the internal temperature reaches your desired doneness (about 145°F for medium-rare, 160°F for medium, or 170°F for well-done).
  • Turn the lamb occasionally during cooking to ensure even grilling.
  • Once cooked to your liking, remove the lamb from the grill and let it rest for 10-15 minutes before slicing.

Slice the grilled leg of lamb against the grain into thin slices, arrange the slices on a serving platter, and serve the walnut salsa on the side or spooned over the top. Enjoy!

This dish pairs wonderfully with roasted vegetables, couscous, or a fresh green salad. And don’t forget to pour yourself a glass of rosé to complement the flavours!