I rarely cook a Sunday roast these days. For a couple of reasons, not the least being the cost. Tastes have changed. We eat less meat. We spend less time in the kitchen. We’re more likely to top pasta with a modest amount of slow-cooked meat, smoked fish or roasted vegetables.

However, at this time of the year, I eagerly seek out leg of lamb. Many markets sell lamb at promotional prices in anticipation of Easter celebrations. While a bone-in leg fills a holiday roast request, it’s the boneless leg that motivates a casual dinner. We fire up the grill and invite a few friends.

A boneless leg of lamb proves to be a cook’s dream. Its relative thinness reduces cooking time to less than 30 minutes. The lack of bones means effortless carving.

Many supermarkets sell Australian or New Zealand lamb which tends to come from smaller animals than domestic lamb. A boneless leg of lamb from these animals will be about 4 to 5 pounds, just right for a group of six.

To prepare the boneless leg of lamb, remove it from its mesh bag or untie any string. Open out the lamb, fat side down, on a cutting board. Use a sharp knife to “butterfly” any thick portions of the leg--so that it is a nearly even thickness. Insert slivers of garlic all over the roast. Generously salt and pepper the roast and then refrigerate, loosely covered, for a few hours or up to two days.

Grill the lamb like you would a thick steak — directly over the heat source, until nicely marked with the heat of the grill. If the browning goes too fast, simply move the lamb to a cooler section of the grill. Cook until the thinnest portion of the meat has an internal temperature of 140 degrees for medium-rare. The thicker portions will be slightly rarer.

Spring lamb often gets paired with mint, a springtime companion. I like the partnership when fresh mint is on the menu — mint jelly is too sweet, in my opinion. This year, chopped fresh mint will be added to a green relish of avocado with olives and roasted green chiles. The relish can be partly prepared in advance; add the avocado and fresh herbs at the last minute.

This is a great party dish. Serve the lamb accompanied by roasted new potatoes, fresh asparagus, sliced tomato salad and a fruity dessert.

Grilled Lamb with Avocado and Olive Relish with Herbs

Makes 6 to 8 servings

Note: The lamb can also be cooked under a broiler. Adjust the oven rack so the lamb will be 10 inches from the heat source. Preheat the broiler to medium if that is an option. Place the lamb on a broiler pan or baking sheet. Drizzle with oil. Broil, 10 inches from heat source, until nicely browned, about 8 minutes. Flip and broil the other side until a thermometer registers 140 F inserted in the thickest portion of the lamb, about 8 to 10 minutes more.

1 boneless leg of lamb, 3 1/2 to 4 pounds

4 cloves garlic, cut into thin slivers

Salt, freshly ground black pepper

6 tablespoons olive oil

1/2 cup diced roasted green chiles, see notes

1/2 cup sliced green manzanilla olives, with or without pimiento

2 small lemons

2 green onions, finely chopped

2 small avocados, pitted, diced

1/4 cup chopped fresh cilantro

2 or 3 tablespoons chopped fresh mint leaves, optional

Chopped fresh herbs, for garnish

1. Lay lamb out on a cutting board, skin side down. Use a sharp knife to butterfly open any thicker portions to make an evenly thick piece of meat. Use the tip of a sharp knife to make a small slit in the surface and insert a garlic sliver into the slit. Repeat to insert all the garlic into the lamb at even intervals.

2. Put meat in a baking pan. Sprinkle generously with salt and pepper on all sides. Drizzle each side with 1 tablespoon olive oil. Refrigerate loosely covered about two hours or up to two days.

3. For the avocado relish, mix remaining 4 tablespoons olive oil, chiles and olives in a small bowl. Use a zester or vegetable peeler to remove rind from both lemons. Thinly shred the rind. Add to olive mixture. Juice the lemons and add the juice to the olive mixture. Season with 1/4 teaspoon each salt and pepper. Set aside.

4. Prepare a charcoal grill or heat a gas grill to medium hot.

5. Place the lamb, fatty side down, directly over the heat source. Cover the grill and cook 12 minutes. Turn lamb over. Cover grill and continue grilling until a meat thermometer registers 140 F when inserted in the thickest portion, 10 to 12 minutes more. Remove lamb to a cutting board. Cover loosely with foil and let stand 10 to 15 minutes.

6. Meanwhile, stir in avocado, green onions and cilantro into olive mixture. Season again with salt and pepper.

7. Use a very sharp knife to slice the lamb thinly. Sprinkle slices with a little salt. Sprinkle herbs over all. Pass the avocado and olive relish to add in small dollops.

ROASTING NOTES: To roast green chiles: Rinse chiles and pat dry. If you have a gas stovetop, set chiles directly over a medium flame. Roast the chiles, turning often, until the skin is blistered and blackened on all sides, about 10 minutes total.

Remove to a plate and cover with a towel. Let cool. Use clean hands to rub the blackened skin off the chiles. Rinse briefly. Cut the chiles open and remove and discard seeds and stems. Roasted chiles can be refrigerated covered up to several days or frozen for several months.

(JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades.)

©2025 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.