Greek Butterflied Lamb Leg

Adapted from: Nagi via RecipeTin Eats

Prep Time: 5 minutes + 24 hours marinating | Cook Time: 25 minutes | Serves: 8+

Calories: 430 per serving | Rating: 4.94/5 from 15 votes

Butterflied lamb leg is one of the great BBQ cuts — the flat shape means it cooks faster than a whole leg, takes a marinade deeply, and carves beautifully at the table. The Greek marinade here is bold: garlic, oregano, lemon, olive oil. The 24-hour rest transforms the lamb completely.

Ingredients

The Lamb:

• 1 butterflied (boneless) lamb leg, 1.5–1.8 kg / 3–3.6 lbs

Greek Marinade:

• 1 Tbsp dried oregano
• 3 large garlic cloves, minced
• 2 tsp salt
• 1 tsp black pepper
• 1/3 cup fresh lemon juice
• 1 Tbsp lemon zest
• 1/2 cup olive oil

For Cooking:

• 1 Tbsp oil (for brushing grill or searing pan)

Serving Suggestions:

• Lemon wedges
• Flatbreads or pita
• Greek salad
• Tzatziki or plain yogurt

Instructions

1. Combine all marinade ingredients in a large zip bag. Add the lamb and massage the bag well so the marinade works into all the cracks and crevices of the meat. Seal and refrigerate for 24 hours (3 hours minimum).
2. Remove the lamb from the refrigerator 1 hour before cooking to take the chill off for more even cooking.

On the BBQ:

1. Brush grill grates with oil and preheat the BBQ until very hot, lid closed (about 15 minutes on a gas grill).
2. Remove the lamb from the marinade. Place on the grill fat-side down.
3. Cook 12 minutes, then flip and cook the flesh side for 8 minutes, or until the thickest part registers 135°F / 57°C for medium-rare.
4. Cover loosely with foil and rest 10 minutes before slicing.

Stove/Oven Method:

1. Preheat oven to 350°F / 180°C. Place a rack on a baking tray.
2. Cut the lamb into 2 or 3 large pieces to fit your skillet. Heat oil over medium-high heat and sear each piece until golden brown, about 2–3 minutes per side.
3. Transfer to the oven rack and roast 22–25 minutes until the thickest part reaches 135°F / 57°C for medium-rare.
4. Rest 10 minutes, covered with foil, before slicing.

Note on butterflied lamb: This is simply a lamb leg with the bone removed. Most butchers sell them this way — just ask if you don't see them in the case.

Lamb Temperature Guide:

• 125°F / 52°C — Rare
• 135°F / 57°C — Medium-rare (recommended)
• 145°F / 63°C — Medium
• 160°F+ — Well done

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