Grilled Butterflied Leg of Lamb with Lemon, Herbs, and Garlic

The aroma always takes me back. It’s a late summer evening, the sun dipping below the treeline, painting the sky in fiery hues. Laughter rings out as family gathers, drawn together by the intoxicating scent of lamb sizzling on the grill, infused with lemon, herbs, and garlic. My grandfather, a butcher by trade, would always make this for special occasions, a testament to his love of simple, quality ingredients and the joy of sharing a good meal. It’s a dish that embodies warmth, connection, and the sheer pleasure of eating well.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes (plus 1 hour marinating)
• Servings: 8
• Yield: 8 servings
• Dietary Type: Gluten-Free, Dairy-Free

Ingredients

For the Herb Rub:

• 8 cloves garlic
• 2 tablespoons chopped fresh thyme leaves
• 2 tablespoons chopped fresh rosemary leaves
• 2 tablespoons chopped fresh parsley leaves
• ½ teaspoon fresh ground black pepper
• 1 tablespoon coarse salt (such as kosher or sea)
• 3 tablespoons olive oil

For the Lamb:

• 7-8 lbs leg of lamb, trimmed of all fat, boned, and butterflied by butcher (4 to 4 ¾ pounds boneless)
• 1 lemon

Equipment Needed

• Small bowl
• Sharp knife
• Large dish
• Grill
• Instant-read thermometer
• Cutting board
• Foil

Instructions

1. Make the herb rub: Finely chop the garlic. In a small bowl, stir together the chopped garlic with the thyme, rosemary, parsley, black pepper, salt, and olive oil. Ensure all ingredients are well combined to form a fragrant paste.

2. Prepare the lamb: Place the butterflied leg of lamb in a large dish. Using the tip of a sharp knife held at a 45-degree angle, make ½-inch-deep slits all over the lamb. This will help the herb rub penetrate the meat more effectively.

3. Marinate the lamb: Thoroughly rub the herb mixture into the slits and all over the lamb, ensuring every part of the meat is coated. This step is crucial for infusing the lamb with flavor. Marinate the lamb at room temperature for 1 hour. This allows the flavors to meld and the meat to tenderize slightly.

4. Prepare the grill: Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the lamb from sticking. For charcoal grills, ensure the coals are glowing evenly.

5. Pat the lamb dry: Before grilling, lightly pat the marinated lamb dry with paper towels. This helps to achieve a beautiful sear on the outside.

6. Grill the lamb: Place the lamb on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill for about 10 minutes on each side, or until an instant-read thermometer inserted into the thickest part of the meat registers 125°F for medium-rare.

   • Alternate Oven Roasting: If you prefer to roast the lamb, preheat your oven to 425°F. Place the lamb in a roasting pan in the middle of the oven and roast for about 25 minutes, or until an instant-read thermometer horizontally inserted into the meat registers 125°F for medium-rare.

7. Rest the lamb: Transfer the grilled or roasted lamb to a cutting board. Halve and seed the lemon. Squeeze the juice over the lamb. Loosely cover the lamb with foil and let it stand for 15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful final product.

8. Slice and serve: Cut the lamb into slices and serve with any juices that have accumulated on the cutting board. These juices are packed with flavor and add a delicious touch to the dish.

Expert Tips & Tricks

• Even Cooking: To ensure even cooking, especially on a grill, use a meat mallet to gently pound any particularly thick areas of the butterflied leg of lamb to an even thickness.
• Grill Basket: If you are concerned about the lamb sticking to the grill, you can use a grill basket. Be sure to oil the basket well before adding the lamb.
• Thermometer is Key: An instant-read thermometer is essential for achieving the desired level of doneness. For medium-rare, aim for 125°F; for medium, 135°F; and for medium-well, 145°F.
• Flavor Boost: For an extra layer of flavor, add a splash of dry red wine or balsamic vinegar to the marinade.
• Make-Ahead Prep: The herb rub can be made up to 2 days in advance and stored in an airtight container in the refrigerator. You can also marinate the lamb overnight for even more flavor.

Serving & Storage Suggestions

Serve the grilled butterflied leg of lamb immediately after slicing, alongside your favorite sides. It pairs beautifully with roasted vegetables like potatoes, carrots, and asparagus, or a fresh Greek salad. Any leftover lamb should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze cooked lamb for up to 2 months. Thaw overnight in the refrigerator before reheating. The sliced lamb can also be used in sandwiches, salads, or wraps.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	851 kcal	N/A
Calories from Fat	528 kcal	N/A
Total Fat	58.7 g	90%
Saturated Fat	23.7 g	118%
Cholesterol	265.9 mg	88%
Sodium	1099.8 mg	45%
Total Carbohydrate	2 g	0%
Dietary Fiber	0.5 g	1%
Sugars	0.2 g	0%
Protein	74.1 g	148%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Herb Variations: Feel free to experiment with different herbs based on your preferences. Oregano, mint, or sage would all be delicious additions or substitutions.
• Spice It Up: For a spicier kick, add a pinch of red pepper flakes to the herb rub.
• Citrus Swap: If you don’t have a lemon on hand, lime or orange juice can be used as a substitute.
• Wine Marinade: Instead of a dry herb rub, marinate the lamb in a mixture of red wine, garlic, rosemary, and olive oil for a richer flavor.
• Vegetarian Option: While this recipe is for lamb, the herb rub is also delicious on other meats like chicken or pork, or even grilled vegetables like eggplant or zucchini.

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh herbs?
A: Yes, you can substitute dried herbs for fresh, but use about half the amount since dried herbs are more concentrated. For this recipe, use 1 tablespoon of each dried herb.

Q: How do I butterfly a leg of lamb myself if my butcher doesn’t do it?
A: Lay the leg of lamb on a cutting board, bone-side up. Use a sharp knife to cut along the bone, carefully removing it. Then, continue to slice the meat, spreading it open like a book until it’s relatively flat.

Q: What is the best way to clean the grill grates before cooking the lamb?
A: Preheat the grill on high for about 15 minutes, then use a wire brush to scrub the grates clean. You can also use a halved onion to further clean and season the grates.

Q: How long can I marinate the lamb for the best flavor?
A: While 1 hour is sufficient, you can marinate the lamb for up to 24 hours in the refrigerator. The longer it marinates, the more flavorful it will be.

Q: Can I cook this recipe indoors if I don’t have a grill?
A: Absolutely! The recipe includes instructions for roasting the lamb in the oven. Preheat your oven to 425°F and roast until the internal temperature reaches your desired level of doneness.

Final Thoughts

This grilled butterflied leg of lamb, infused with the bright flavors of lemon, herbs, and garlic, is more than just a meal; it’s an experience. I encourage you to try this recipe and create your own memories around this delicious dish. Don’t be afraid to experiment with the herbs and seasonings to make it your own. And most importantly, share it with the people you love. Gather around the table, savor each bite, and enjoy the simple pleasures of good food and good company. I’d love to hear about your experience and any variations you try!