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!

Nutriscore Rating: 55/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

Lay the butterflied leg of lamb flat on a cutting board and trim any excess fat or sinew. Pat dry with paper towels.

Step 2

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).

Step 3

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.

Step 4

Before cooking, remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.

Step 5

Preheat your grill to medium-high heat (about 400°F). While the grill is heating, lightly oil the grates to prevent sticking.

Step 6

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).

Step 7

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.

Step 8

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

Serving size	2197.9 grams (2197.9g)

Amount per serving	% Daily Value*
Calories	5655

Total Fat 462.20g	593%
Saturated Fat 188.70g	943%
Polyunsaturated Fat 5.30g
Cholesterol 1600mg	533%
Sodium 6818mg	296%
Total Carbohydrate 16.20g	6%
Dietary Fiber 2.70g	10%
Total Sugars 1.00g
Protein 402.40g	805%

Vitamin D 0IU	0%
Calcium 280mg	22%
Iron 44mg	244%
Potassium 6234mg	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.

Source of Calories

Fat: 71.3%

Protein: 27.6%

Carbs: 1.1%