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!
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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 |
5655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.2 g | 593% | |
| Saturated Fat | 188.7 g | 943% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1600 mg | 533% | |
| Sodium | 6818 mg | 296% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.0 g | ||
| Protein | 402.4 g | 805% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 44.0 mg | 244% | |
| Potassium | 6234 mg | 133% | |
*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.
