Easy Boneless Honey Marinated Butterflied Leg of Lamb
Transform your dinner table into a Mediterranean-inspired feast with this Easy Boneless Honey Marinated Butterflied Leg of Lamb. Perfectly tender and bursting with flavor, this recipe features a succulent lamb leg marinated in a delightful blend of honey, garlic, soy sauce, red wine vinegar, and fresh rosemary. The marinade infuses the meat with a balance of sweet, savory, and tangy notes, making each bite irresistibly juicy. Whether grilled to smoky perfection or roasted in the oven, this butterflied lamb cooks quickly and evenly, perfect for entertaining or a special family meal. With just 15 minutes of prep time, this recipe is deceptively simple yet delivers gourmet-level results. Serve it thinly sliced alongside your favorite sides, and elevate any occasion with this showstopping entrée! Keywords: boneless leg of lamb, honey marinade, easy lamb recipe, butterflied lamb, grilled lamb, roasted lamb, holiday lamb recipe.
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Recipe Information
Ingredients
- 3 pounds Boneless butterflied leg of lamb
- 3 tablespoons Honey
- 3 tablespoons Olive oil
- 2 tablespoons Soy sauce
- 2 tablespoons Red wine vinegar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
In a medium bowl, whisk together honey, olive oil, soy sauce, red wine vinegar, minced garlic, rosemary, salt, pepper, and lemon juice to form the marinade.
Place the butterflied leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate the lamb and let it marinate for at least 4 hours, preferably overnight, to allow the flavors to fully permeate the meat.
When ready to cook, preheat your grill to medium-high heat or your oven to 400°F (200°C). If grilling, lightly oil the grill grates.
Remove the lamb from the marinade, allowing any excess to drip off (you can reserve the marinade and boil it for a few minutes if you'd like to use it as a glaze). Let the lamb stand at room temperature for about 20 minutes before cooking.
Grill the butterflied leg of lamb for 12-15 minutes per side (medium-rare to medium doneness) or roast it in the oven for 25-30 minutes, until the internal temperature reaches your desired level of doneness (130-135°F for medium-rare, 140-145°F for medium). Use a meat thermometer for accuracy.
Once cooked, transfer the lamb to a cutting board and loosely tent it with foil. Let it rest for at least 10 minutes to allow the juices to redistribute.
Slice the lamb thinly against the grain and serve warm with your favorite side dishes. Optionally, drizzle with boiled reserved marinade for extra flavor.
Nutrition Facts
Calories |
4024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.4 g | 403% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1089 mg | 363% | |
| Sodium | 4472 mg | 194% | |
| Total Carbohydrate | 60.5 g | 22% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 52.2 g | ||
| Protein | 276.4 g | 553% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4347 mg | 92% | |
*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.
