Butterflied lamb leg shines as it’s coated in olive oil, garlic, fresh rosemary, thyme, and bright lemon zest. A splash of balsamic vinegar and savory vegetable broth infuse the meat with rich, layered flavor as it marinates. Grilled over glowing embers, the lamb develops a golden, caramelized crust while staying juicy and tender inside. Finished with a drizzle of herb kissed pan sauce, it pairs beautifully with warm potatoes or crisp greens. Easy, flavorful, and made for sharing, this BBQ favorite turns any gathering into a joyful feast.
Table of Contents
Why You’ll Love This butterflied lamb leg
- Perfectly juicy and tender every time.
- Quick to marinate and easy to grill.
- Herb-infused flavor that elevates any meal.
- Impressive presentation for gatherings.
- Versatile for various sides and sauces.
butterflied lamb leg
Ingredients
Equipment
Method
- In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, lemon zest, olive oil, salt, and pepper to make a marinade.
- Lay the butterflied lamb leg flat on a work surface and pat dry with paper towels.
- Rub the marinade evenly over both sides of the lamb, pressing it into the meat.
- Cover the lamb with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
- Preheat the grill or oven to 425°F (220°C). If using an oven, place a rack in the center position.
- Remove the lamb from the refrigerator and let it come to room temperature for 30 minutes.
- If grilling, oil the grates and grill the lamb over medium-high heat for 5–7 minutes per side or until medium-rare (internal temperature of 135°F/57°C). If roasting, place the lamb on a roasting pan and roast for 20–25 minutes, or until the internal temperature reaches 135°F (57°C).
- Remove the lamb from heat and let it rest for 10 minutes, tented loosely with foil.
- Slice the lamb thinly against the grain and serve warm.
Notes
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Fat | 20g |
| Protein | 30g |
| Carbs | 2g |
Ingredients
Gather these fresh ingredients to make a delicious butterflied lamb leg!
- 1 (2–3 lb) butterflied lamb leg – the star of the dish
- 3 cloves garlic – minced for flavor
- 2 tbsp fresh rosemary – chopped for aroma
- 1 tbsp fresh thyme leaves – adds a herby taste
- Zest of 1 lemon – for a fresh zing
- 3 tbsp olive oil – for moisture and richness
- 1 tsp kosher salt – to enhance the flavor
- ½ tsp freshly ground black pepper – for a bit of spice
How to Make butterflied lamb leg
This delicious butterflied lamb leg is perfect for any occasion! With a preparation time of 15 minutes, a cooking time of 20-25 minutes, and an additional marinating time of at least 2 hours, you’ll have a juicy and flavorful dish ready to impress your guests.
Step 1: Make the Marinade
In a small bowl, combine minced garlic, chopped rosemary, thyme leaves, lemon zest, olive oil, salt, and pepper to make a marinade.
Step 2: Prepare the Lamb
Lay the butterflied lamb leg flat on a work surface and pat dry with paper towels.
Step 3: Marinate the Lamb
Rub the marinade evenly over both sides of the lamb, pressing it into the meat.
Step 4: Chill
Cover the lamb with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight for best flavor.
Step 5: Preheat
Preheat the grill or oven to 425°F (220°C). If using an oven, place a rack in the center position.
Step 6: Bring to Room Temperature
Remove the lamb from the refrigerator and let it come to room temperature for 30 minutes.
Step 7: Grill or Roast
If grilling, oil the grates and grill the lamb over medium-high heat for 5–7 minutes per side or until medium-rare (internal temperature of 135°F/57°C). If roasting, place the lamb on a roasting pan and roast for 20–25 minutes, or until the internal temperature reaches 135°F (57°C).
Step 8: Rest
Remove the lamb from heat and let it rest for 10 minutes, tented loosely with foil.
Step 9: Slice and Serve
Slice the lamb thinly against the grain and serve warm.
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Main Course |
| Cuisine | Mediterranean |
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Extra Time | 120 minutes (marinating) |
| Total Time | 160 minutes |
| Dietary | High Protein |
| Serves | 6 |
| Best Served | Warm, sliced against the grain |
Pro Tips for Making butterflied lamb leg
- Marinate overnight for deeper flavor.
- Use a meat thermometer for perfect doneness.
- Let it rest before slicing for juiciness.
- Experiment with herbs like rosemary and thyme.
How to Serve this butterflied lamb leg
- Slice it thin and serve on a warm pita with tzatziki sauce.
- Pair with a fresh tabbouleh salad for a refreshing contrast.
- Top with a zesty chimichurri for an extra flavor kick.
- Serve alongside roasted seasonal vegetables for a colorful plate.
- Accompany with creamy mashed potatoes or a herbed couscous.
- Garnish with fresh herbs like mint or parsley for a vibrant touch.
Make Ahead and Storage
Storing and enjoying your butterflied lamb leg is easy with these tips:
Storing Leftovers
- Allow the lamb to cool completely before storing.
- Wrap tightly in plastic wrap or aluminum foil.
- Place in an airtight container for extra protection.
- Store in the refrigerator for up to 3 days.
Freezing
- Wrap the cooled lamb leg in plastic wrap, then in foil.
- Label with the date and type of dish.
- Freeze for up to 3 months for best quality.
- Thaw in the refrigerator overnight before reheating.
Reheating
- Preheat your oven to 350°F (175°C).
- Place the lamb in a baking dish, cover with foil.
- Reheat for about 20-30 minutes or until warmed through.
- Let it rest for a few minutes before slicing to retain juices.
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FAQs
Here’s a helpful FAQ about this recipe:
1. What is the difference between lamb leg and butterflied lamb leg?
The main difference between a traditional lamb leg and a butterflied lamb leg is the preparation method. A butterflied lamb leg is boned and opened up, which allows for quicker cooking and more even heat distribution. This technique also makes it easier to marinate and season the meat thoroughly, resulting in a more flavorful dish. In contrast, a whole lamb leg is typically cooked as a larger cut, which may take longer to cook through and can be less tender if not monitored closely.
2. What is the best cooking method for boneless lamb?
The best cooking method for boneless lamb, such as a butterflied leg, is roasting or grilling. These methods allow the meat to cook evenly while retaining its juices, resulting in a tender and flavorful dish. For roasting, preheat your oven and cook at a high temperature for a short time, or use indirect heat on the grill. Both methods benefit from a good marinade or seasoning to enhance the natural flavors of the lamb.
3. Can you butterfly a boneless leg of lamb?
Yes, you can definitely butterfly a boneless leg of lamb! In fact, it’s a popular technique that makes the meat easier to cook and allows for better marination. To butterfly, simply lay the boneless leg flat and cut it open along one side, spreading it out like a book. This technique not only helps with cooking time but also allows for more surface area to absorb flavors from marinades and spices.
4. How long to marinate butterflied leg of lamb?
For the best flavor, marinate your butterflied leg of lamb for at least 2 to 4 hours. However, if you have the time, marinating overnight in the refrigerator can really enhance the taste and tenderness of the meat. Just be sure to use a marinade that includes acidic ingredients like lemon juice or yogurt, which help to tenderize the lamb while infusing it with flavor.
Final Thoughts
Cooking a butterflied lamb leg is not just a meal; it’s a celebration! With its juicy flavors and aromatic herbs, this dish is sure to bring smiles around the table. So fire up that grill, gather your loved ones, and enjoy the simple pleasure of sharing good food. You’ve got this—happy cooking!