Butterfied Leg of Lamb with Ginger
Elevate your next family dinner or special occasion with this sensational Butterflied Leg of Lamb with Ginger. Tender, juicy lamb marinated in a bold and aromatic blend of fresh ginger, garlic, soy sauce, honey, and spices creates a flavor-packed centerpiece that’s perfect for grilling or roasting. The butterflied cut ensures even cooking and quick preparation, making this dish both practical and impressive. With just 20 minutes of prep time, plus a marination period to deepen the flavors, you'll achieve perfectly cooked lamb in under an hour. Garnished with fresh cilantro for a bright finish, this recipe pairs beautifully with sides like roasted vegetables or a crisp salad. Whether you’re feeding a crowd or treating yourself, this ginger-infused lamb dish is guaranteed to delight! Keywords: butterflied leg of lamb, ginger marinade, grilled lamb recipe, roasted lamb recipe, easy lamb dinner.
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Recipe Information
Ingredients
- 4 pounds Butterflied leg of lamb
- 3 tablespoons (grated) Fresh ginger
- 4 cloves (minced) Garlic cloves
- 0.25 cup Olive oil
- 0.25 cup Soy sauce
- 2 tablespoons Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup (chopped) Fresh cilantro
Instructions
To prepare the marinade, combine the grated ginger, minced garlic, olive oil, soy sauce, lemon juice, honey, ground cumin, ground coriander, salt, and black pepper in a medium bowl. Whisk until well combined.
Place the butterflied leg of lamb in a large resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring the meat is well coated. Seal the bag or cover the dish with plastic wrap, and marinate in the refrigerator for at least 4 hours, preferably overnight.
Remove the marinated lamb from the refrigerator about 30 minutes before cooking to bring it to room temperature. Preheat your grill to medium-high heat or your oven to 400°F (200°C).
If grilling, lightly oil the grill grates to prevent sticking. Place the lamb on the grill, skin-side down, and cook for 15 minutes. Flip the lamb and cook for an additional 15–20 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium. Let rest for 10 minutes before slicing.
If roasting, place the lamb on a wire rack set over a baking sheet. Roast in the oven for 35–40 minutes, or until the desired internal temperature is reached. Let rest for 10 minutes before slicing.
Garnish the sliced lamb with freshly chopped cilantro and serve with your favorite sides, such as roasted vegetables or a fresh salad. Enjoy!
Nutrition Facts
Calories |
5262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 420.2 g | 539% | |
| Saturated Fat | 172.1 g | 860% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5949 mg | 259% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 35.9 g | ||
| Protein | 371.0 g | 742% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 5948 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
