Grilled Butterflied Leg of Lamb
Juicy, tender, and boldly flavorful, this Grilled Butterflied Leg of Lamb is a show-stopping centerpiece for any gathering. Perfectly marinated in a vibrant blend of olive oil, fresh lemon juice, garlic, rosemary, and thyme, this lamb is infused with Mediterranean-inspired zest and fragrant spices like cumin and paprika. Butterflied for even cooking, the lamb grills to succulent perfection in under 30 minutes, making it an ideal recipe for impressing guests without hours in the kitchen. Serve it sliced thin alongside roasted vegetables or a crisp green salad for a meal that’s as elegant as it is satisfying. With its savory depth and smoky grill-kissed crust, this dish is guaranteed to take your next barbecue or holiday feast to the next level.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds butterflied leg of lamb
- 0.5 cups olive oil
- 0.25 cups lemon juice
- 6 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 teaspoons ground cumin
- 1 teaspoons paprika
- 1 tablespoons salt
- 1 teaspoons black pepper
Instructions
Trim any excess fat from the butterflied leg of lamb and pat it dry with paper towels.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, cumin, paprika, salt, and black pepper to form the marinade.
Place the lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring the meat is evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.
When ready to cook, preheat the grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent sticking.
Remove the lamb from the marinade, letting any excess drip off, and place it on the grill with the skin side down. Discard the remaining marinade.
Grill the lamb for about 15-18 minutes on one side, then flip and grill for another 12-15 minutes on the other side, or until the internal temperature reaches 130-135°F for medium-rare or 140-145°F for medium when measured with a meat thermometer.
Once cooked to your desired doneness, remove the lamb from the grill and let it rest on a cutting board for 10 minutes to allow the juices to redistribute.
Slice the lamb against the grain into thin slices and serve immediately. Enjoy with your favorite sides such as roasted vegetables or a fresh green salad.
Nutrition Facts
Calories |
5611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 475.9 g | 610% | |
| Saturated Fat | 180.8 g | 904% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 8363 mg | 364% | |
| Total Carbohydrate | 15.1 g | 5% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.8 g | ||
| Protein | 365.3 g | 731% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 262 mg | 20% | |
| Iron | 42.4 mg | 236% | |
| Potassium | 5712 mg | 122% | |
*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.
