Grilling over charcoal never loses its magic, the sizzle, the smoky spices, and the warmth make it unforgettable. This carne asada with leg of lamb adds a rich, earthy twist that soaks up bold flavors beautifully.
When I make carne asada with lamb, I start the night before so the meat can soak up the marinade, extra virgin olive oil for richness, red wine vinegar for tang, cumin for earthiness, chili flakes for heat, and oregano for that herby finish.
By the time it hits the charcoal grill, the flavors have sunk deep into the meat, and the smoky heat turns them into something unforgettable.
This carne asada recipe is perfect for gatherings. Marinate the lamb while prepping chimichurri and vegetable kabobs, then enjoy chatting around the grill as it cooks. Once sliced, the platter disappears fast, always a good sign.
The charcoal grill gives more than heat, it builds flavor. The coals create a smoky crust that seals in juices, while the inside stays tender and full of spice.
Cutting small slits before marinating gets the seasoning deep inside, and resting the lamb after cooking keeps every slice juicy.
I serve it with chimichurri for brightness, grilled vegetable kabobs for color, and roasted potatoes for a heartier meal.
It's a flexible, make-ahead dish that turns any BBQ, holiday, or family dinner into something special, it always impresses.
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⭐Why You'll Love This Carne Asada
- Only Eight Ingredients: You don't need complicated marinades, just lamb, oil, vinegar, and a few pantry spices.
- Charcoal-Cooked Flavor: Grilling over real coals gives a smoky depth you can't get from gas or the oven.
- Tender, Juicy Meat: The marinade and high heat keep the lamb moist with a perfect crust.
- Hands-Off Cooking: Once it's on the grill, it needs little attention, so you can enjoy the company.
- Great for Gatherings: Slices easily for sharing and pairs beautifully with fresh sides like chimichurri.
🧾Carne Asada Ingredients
Here's what you need to make this Carne Asada dish:
- Leg of Lamb: I use whole leg because it stays tender and juicy.
- Extra Virgin Olive Oil: This adds richness to the marinade and helps all the spices cling to the lamb.
- Red Wine Vinegar: I use it for a tangy brightness that cuts through the richness of the meat.
- Sea Salt: A good amount of sea salt brings out the lamb's natural flavor.
- Black Pepper: I like freshly ground pepper.
- Cumin Powder: Earthy and aromatic, cumin gives the lamb that classic carne asada warmth and depth of flavor.
- Chili Flakes: Just enough to give the lamb a pleasant kick without overpowering the other flavors.
- Dried Oregano: I love adding oregano for its herby aroma.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Carne Asada
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Prepare the Lamb: Remove the bone from the lamb leg and slice the meat into thick strips.
2. Marinate: Place the lamb in a flat dish, drizzle with extra virgin olive oil, red wine vinegar, and season with salt, pepper, cumin, chili flakes, and oregano. Mix well and marinate in the fridge for at least 2 hours or overnight.
3. Grill: Remove from the marinade and barbecue for 15-20 minutes per side, until cooked to your preferred doneness.
4. Serve: Let rest a few minutes, slice, and serve with grilled vegetable kabobs and chimichurri sauce.
📖Variations
- Herb-Loaded: Sometimes I add fresh rosemary or thyme to the marinade for a Mediterranean twist; it gives the lamb an extra fragrant finish.
- Citrus-Marinated: Swapping part of the vinegar for fresh orange or lime juice adds a bright, tangy sweetness that works beautifully with the smoky grill.
- Extra Spicy: If I'm in the mood for more heat, I increase the chili flakes or add a little smoked paprika for a deeper kick.
- Garlic Lovers: I occasionally mash a few garlic cloves into the marinade for a bold, savory punch that soaks into the meat.
🍽 What to Serve with Carne Asada
I love serving carne asada with a generous bowl of chimichurri, letting everyone spoon it over their slices for that fresh, garlicky kick.
The grilled vegetable kabobs are a must for me, made with chunks of red onion, slices of courgette, pieces of red pepper, and whole mushrooms, they get a sweet, smoky char that pairs perfectly with the lamb.
Warm flatbreads are great for wrapping the meat with some sauce and veggies, while roasted potatoes are perfect for soaking up all those flavorful juices.
For something lighter, I like marinated tomatoes, ripe tomatoes left to soak in olive oil, vinegar, fresh herbs, and a pinch of salt until they're bursting with flavor and ready to brighten the plate.
💭Tips for Recipe Success
Bring the Lamb to Room Temperature: I like to take it out of the fridge about 30 minutes before grilling; it cooks more evenly this way.
Check the Heat by Hand: I hover my hand a few inches over the coals, and if I can only keep it there for 4-5 seconds, I know it's hot enough to start cooking.
Cut Slits Just Deep Enough: I make sure they're big enough for the marinade to sink in, but not so deep that the meat starts falling apart on the grill.
Use a Thermometer for Perfect Doneness: I aim for around 60°C (140°F) for medium, then let it rest so it finishes cooking gently.
Rest it before slicing: I always wait at least 10 minutes so the juices stay in the meat, not on the cutting board.
Store Leftovers Wrapped and Chilled: I like to wrap the sliced lamb tightly in foil, then place it in an airtight container in the fridge; it keeps the meat from drying out. When I'm ready to reheat, I warm it gently in a covered pan or wrap it in foil and pop it on the grill for a few minutes so it stays tender.
🥩More Meat Recipes to Try!
If you're enjoying this Carne Asada, you'll love trying these other flavorful meat recipes.
- Garlic Lamb Chops
- Arayes (Lebanese Meat Stuffed Pita)
- Smothered Pork Chops
- Pork Chops with Cream of Mushroom Soup
- Baked Pork Chops
🍛More Dinner Recipes!
Here are more of my favorite dinner recipes! Try these:
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Recipe
Carne Asada
Ingredients
- Leg of Lamb
- 2 tablespoon Extra Virgin Olive Oil
- 50 ml Red Vine Vinegar
- 1 tablespoon Sea Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Cumin Powder
- 1 teaspoon Chili Flakes
- 1 tablespoon Dried Oregano
Instructions
- Remove the bone from the leg of lamb and cut slits every few centimeters.
- Place the leg in a shallow dish and add extra virgin olive oil, red wine vinegar, sea salt, black pepper, cumin powder, chili flakes, and dried oregano.
- Mix to coat the lamb evenly in the marinade.
- Cover and refrigerate for at least 2 hours or overnight.
- Prepare a charcoal BBQ until the coals are hot and covered with a light layer of ash.
- Remove the lamb from the marinade and place it over the hot coals.
- Cook for 15-20 minutes per side or until it reaches your desired doneness.
- Transfer to a board and rest for a few minutes.
- Slice thinly and serve with chimichurri and vegetable kabobs.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Can't get enough of carne asada. Always a crowd-pleaser!