Butterflied Barbecued Leg of Lamb
Delight your taste buds with this flavor-packed Butterflied Barbecued Leg of Lamb, a show-stopping centerpiece perfect for any barbecue or special occasion. This recipe combines tender, juicy lamb with a zesty marinade of olive oil, garlic, fresh rosemary, thyme, and a splash of lemon for a vibrant Mediterranean twist. The butterflied cut ensures even cooking and allows the lamb to soak up all the marinade’s rich flavors. Grilled to perfection over medium-high heat, this lamb has a savory crust on the outside while staying perfectly succulent inside. Serve it sliced against the grain alongside fresh grilled vegetables or a crisp salad for a truly memorable feast. With its elegant yet approachable preparation, it's the perfect dish to elevate your outdoor grilling game and impress your guests!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 whole (about 4-5 lbs) Butterflied leg of lamb
- 0.25 cup Olive oil
- 6 large Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons Red wine (optional)
Instructions
Lay the butterflied leg of lamb flat on a cutting board and trim any excess fat or sinew. Pat dry with paper towels.
In a small bowl, whisk together olive oil, minced garlic, rosemary, thyme, lemon juice, lemon zest, salt, black pepper, Dijon mustard, and red wine (if using).
Place the lamb in a large resealable plastic bag or a shallow glass dish. Pour the marinade over the lamb, ensuring it is evenly coated. Seal the bag (or cover the dish) and refrigerate for at least 4 hours, preferably overnight.
Before cooking, remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.
Preheat your grill to medium-high heat (about 400°F). While the grill is heating, lightly oil the grates to prevent sticking.
Place the lamb flat on the grill, fattier side down, and cook for about 7-8 minutes per side for medium-rare or 10-12 minutes per side for medium. Use a meat thermometer to check for doneness (135°F for medium-rare, 145°F for medium).
Once cooked to your desired doneness, transfer the lamb to a cutting board. Tent it loosely with aluminum foil and let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thin slices and serve immediately. Pair with your favorite side dishes, such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.0 g | 100% | |
| Saturated Fat | 31.9 g | 159% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1002 mg | 44% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.4 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 49 mg | 4% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1091 mg | 23% | |
*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.
