Grilled Marinated Butterflied Leg of Lamb

Grilled Marinated Butterflied Leg of Lamb
Servings: 10 Prep 15 mins Broil 40 mins to 45 mins


  • 1/3 cup olive oil
  • 1/3 cup fresh lemon juice
  • 1 tablespoon Dijon-style mustard
  • 4 cloves garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 4-pound boneless leg of lamb, butterflied

Make It

1. Combine olive oil, lemon juice, mustard, garlic, oregano and black pepper in a resealable plastic bag. Place lamb in bag, seal and refrigerate 6 to 24 hours.

2. Preheat broiler (see Note for grilling method). Drain lamb, reserving any marinade. Place lamb on roasting pan.

3. Broil 6 inches from heat, 15 minutes on each side. Tent foil over lamb and continue cooking 10 to 15 more minutes or until instant-read meat thermometer registers 130 degrees F for medium rare, 140 degrees F for medium. (Lamb should not be served well done.)


4. To grill, place lamb over hot coals and sear, turning once, until well browned on both sides, about 10 minutes total. Lower heat to medium or move lamb to cooler edge of grill; cook 15 to 20 minutes longer, or until its the way you like it. Baste meat once or twice with reserved marinade. Remove lamb; let stand, covered with foil, for 10 minutes. Then slice. The lamb can also be roasted in a 425 degrees F oven for 30 to 40 minutes.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 195, Fat, total (g): 11, chol. (mg): 79, carb. (g): 1, pro. (g): 195, sodium (mg): 79, Percent Daily Values are based on a 2,000 calorie diet.