Easy Grilled Butterflied Leg of Lamb Recipe with Herbs

Grilling a butterflied leg of lamb is a simple way to cook a cut that looks more complicated than it is. Opening the boneless leg into an even layer lets it cook quickly over direct and indirect heat. A garlic, lemon, and rosemary marinade seasons the surface, while the grill adds a smoky crust. The finished lamb is rosy, tender, and bright with fresh herb flavor.

The flatter shape also makes this cut more forgiving than a whole roast. You can grill it outdoors, slice it across the grain, and set out a generous platter for family or friends. Keep an instant-read thermometer nearby; it is the best way to keep the center juicy.

Why You'll Love This Recipe

• The lamb cooks in about 25 minutes rather than roasting for hours.
• The garlic-herb marinade relies on familiar ingredients with plenty of flavor.
• The flat shape browns nicely at the edges while the center cooks evenly.
• It scales easily for a gathering and is simple to carve at the table.
• Leftovers are excellent in grain bowls, wraps, and salads.

Butterflied Leg of Lamb Recipe Information

The listed temperature is for medium-rare lamb. Pull the meat from the grill at 60°C / 140°F; it will usually rise to about 63°C / 145°F while it rests. For medium, cook it to 66°C / 150°F. Check the thickest part of the lamb and avoid the thin edges, which finish first.

Ingredients

For the grilled lamb

• 1 boneless butterflied leg of lamb, about 1.4 kg / 3 pounds
• 3 tablespoons olive oil
• 6 garlic cloves, finely grated or minced
• 2 tablespoons finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh oregano or mint
• 1 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons fine sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika

For serving

• 1 large red onion, cut into thick rounds
• 2 bell peppers, quartered
• 1 tablespoon olive oil
• Pinch of salt and black pepper
• Lemon wedges, chopped parsley, and warm flatbread, optional

Step-by-Step Instructions

1. Prepare the lamb

If the lamb is not already opened, ask a butcher to butterfly it, or carefully open it along the thickest seams until it lies in a mostly even sheet. Trim away only large, hard pieces of exterior fat; a thin layer helps protect the meat on the grill. Pat the lamb dry with paper towels and place it in a shallow dish or resealable bag.

Stir the olive oil, garlic, rosemary, oregano, lemon zest, lemon juice, salt, pepper, cumin, and smoked paprika together in a small bowl. Rub the marinade over both sides of the lamb, working it into the folds. Cover and refrigerate for 30 minutes to 8 hours. For more even cooking, take the lamb out 30 minutes before grilling, but do not leave it at room temperature for more than 2 hours.

2. Heat and set up the grill

Preheat a clean grill for two-zone cooking. One side should be medium-high direct heat, while the other should be lower, indirect heat. On a gas grill, heat one or two burners to medium-high and leave another burner off. On a charcoal grill, bank the coals to one side. Lightly oil the grates with a folded, oil-soaked paper towel held with tongs.

Toss the onion rounds and bell peppers with 1 tablespoon olive oil, salt, and pepper. Grill the vegetables over direct heat, turning them until tender and lightly charred. Move them to the cool side when they are ready.

3. Sear the butterflied leg of lamb

Place the lamb on the direct-heat side, presentation side down. Grill without moving it for 4 to 6 minutes, until browned and marked by the grates. Turn it and grill the second side for another 4 to 6 minutes. Keep the lid closed between checks so the grill holds its heat.

If a thin flap is cooking much faster than the center, fold it under or move that section away from the hottest spot. Lamb fat can cause flare-ups, so shift the meat to indirect heat briefly rather than spraying the fire with water.

4. Finish over indirect heat

Move the lamb to the indirect side, close the lid, and cook until an instant-read thermometer reaches 60°C / 140°F in the thickest section, usually 10 to 15 minutes more. Start checking early because the exact timing depends on the lamb's thickness, the grill temperature, and how long it sat before cooking.

Transfer the lamb to a cutting board and tent it loosely with foil. Rest it for 15 minutes. The rest gives the juices time to settle and lets carryover heat bring the center to a final 63°C / 145°F. Keep the grilled vegetables warm beside the lamb.

5. Slice and serve

Look for the direction of the muscle fibers, then slice across them into thin strips. Arrange the lamb on a warm platter with the grilled onions, peppers, parsley, and lemon wedges. Spoon any juices from the cutting board over the meat. Serve right away with flatbread, rice, or a crisp salad.

Tips for Best Results

Aim for an even thickness of about 2 to 3 cm / 3/4 to 1 1/4 inches. A few thicker areas are normal, but very uneven lamb benefits from a gentle pound with the flat side of a meat mallet. Do not pound it paper-thin; the center should still be thick enough to stay juicy.

Keep the garlic in the oil-based marinade instead of scattering dry minced garlic over the grill. The oil helps it cling to the lamb and lowers the chance of bitter, burned bits. If the surface darkens before the center is ready, finish the lamb over indirect heat with the lid closed.

Temperature matters more than the clock. Check more than one thick spot and use the lowest reading. Clean the probe between checks, especially after it touches raw meat. Resting matters too: cut too soon and the flavorful juices run onto the board instead of staying in the lamb.

Ingredient Substitutions

Fresh thyme can replace the rosemary, and fresh mint works especially well in place of oregano. If you do not have fresh herbs, use 2 teaspoons dried rosemary, crushed between your fingers, plus 1 teaspoon dried oregano. Orange zest and juice are good substitutes for lemon when you want a softer citrus note.

For a spicier marinade, add 1/2 teaspoon crushed red pepper. If you are out of cumin, use ground coriander or leave it out. You can also swap the bell peppers for zucchini planks, eggplant slices, or small mushrooms; grill the vegetables until tender and safely hot.

What to Serve With Butterflied Leg of Lamb

This butterflied leg of lamb recipe pairs well with lemony rice, a tomato-cucumber salad, or more grilled vegetables. Warm flatbread and a yogurt-herb sauce make easy additions to a casual platter. For another flavorful main, try lamb kabobs or browse more lamb recipes.

For a larger outdoor meal, add grilled chicken drumsticks as a second protein. On another night, make oven-baked chicken thighs. A simple green salad, couscous, or roasted potatoes rounds out the plate without competing with the lamb.

Storage Instructions

Refrigerate leftover lamb within 2 hours of serving. Slice it first, then store it in a shallow airtight container with any collected juices. It keeps in the refrigerator for up to 4 days. Store the grilled vegetables separately when possible so they keep more of their texture.

For longer storage, freeze cooled lamb slices in a freezer-safe container for up to 2 months. Add a spoonful of juices before sealing to help prevent dryness. Thaw frozen lamb overnight in the refrigerator, never on the counter.

Reheating Instructions

Warm the lamb gently so it does not overcook. Place the slices in a covered baking dish with a splash of water or stock and heat at 150°C / 300°F until just warmed through, about 10 to 15 minutes. Reheat the grilled vegetables separately on a sheet pan at 200°C / 400°F until hot.

For one portion, microwave the lamb covered at 50% power in short intervals with a spoonful of juices. Reheat leftovers to 74°C / 165°F before serving, and do not cool and reheat the same portion repeatedly.

Frequently Asked Questions

What does butterflied leg of lamb mean?

It is a boneless leg of lamb opened along its natural seams so it lies flatter. The extra surface area makes it well suited to grilling: it cooks faster and develops more browned edges than a compact roast.

How long should I marinate butterflied lamb?

Thirty minutes gives the lamb noticeable flavor, while 4 to 8 hours gives the garlic and herbs more time to season the surface. Avoid marinating much longer than overnight because the lemon juice can make the exterior soft.

Can I cook this butterflied leg of lamb recipe in the oven?

Yes. Sear it in a hot oven-safe skillet, then roast at 220°C / 425°F until the thickest part reaches 60°C / 140°F. Timing varies with thickness, so start checking after 18 minutes and rest the lamb for 15 minutes before slicing.

Should lamb be pink in the middle?

Whole cuts of lamb are commonly served medium-rare when handled safely and cooked to the desired internal temperature. Use a clean thermometer, keep raw lamb separate from ready-to-eat foods, and choose a higher final temperature if you prefer a more done center.

Conclusion

This butterflied leg of lamb recipe keeps a special cut manageable: marinate it, sear it, finish it gently over indirect heat, and let it rest before slicing. With a thermometer and a few fresh herbs, you get tender lamb, a smoky crust, and an easy meal worth repeating. Explore our lamb collection for more confident, flavor-forward dinners.