Butterflied Leg of Lamb with Attitude
Juicy, flavorful, and unapologetically bold, the Butterflied Leg of Lamb with Attitude is a show-stopping dish perfect for any special occasion or weekend grilling session. Featuring a succulent 4-pound butterflied leg of lamb marinated in a zesty blend of garlic, fresh herbs, paprika, cumin, and a citrusy punch of lemon, this recipe delivers layers of savory and smoky flavors with a subtle kick from crushed red chili flakes. Grilled to perfection for a tender, melt-in-your-mouth texture and finished with a sprinkle of fresh parsley, this dish combines rustic charm with gourmet flair. Quick to prepare in just 20 minutes, the leg of lamb is best when marinated overnight, allowing the bold flavors to infuse deeply. Serve with your favorite sides for a crowd-pleasing centerpiece that pairs perfectly with outdoor dining and celebratory gatherings. Keywords: butterflied leg of lamb, grilled lamb recipe, herb-marinated lamb, easy lamb recipes, lamb for entertaining, zesty lamb marinade.
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Ingredients
- 4 pounds Butterflied leg of lamb
- 6 pieces Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Coriander powder
- 0.5 teaspoon Crushed red chili flakes
- 2 Lemons
- 0.25 cup Olive oil
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley
Directions
Step 1
Place the butterflied leg of lamb on a large cutting board. If there are any thick parts, use a meat mallet to even out the thickness for more uniform cooking.
Step 2
Peel and mince the garlic cloves finely. Chop the rosemary, thyme, and parsley.
Step 3
In a small bowl, combine the garlic, rosemary, thyme, paprika, cumin, coriander, chili flakes, salt, black pepper, the zest of one lemon, and the juice of both lemons. Gradually add the olive oil while mixing to create a paste-like marinade.
Step 4
Rub the marinade all over the lamb, ensuring you cover the surface evenly. Place the lamb in a large resealable plastic bag or a covered dish and refrigerate for at least 4 hours, or ideally overnight for maximum flavor.
Step 5
Preheat your grill to medium-high heat. If you're using a charcoal grill, ensure the coals are evenly distributed and hot.
Step 6
Remove the lamb from the refrigerator and let it come to room temperature for about 30 minutes before grilling.
Step 7
Sear the lamb on the grill for about 4-5 minutes per side to create a nice crust. Then, move the lamb to a cooler part of the grill, or reduce the heat to medium, and cook for another 20-25 minutes until it reaches your desired level of doneness. Use a meat thermometer to ensure the center is 135°F for medium-rare or 145°F for medium.
Step 8
Once cooked, transfer the lamb to a clean cutting board, tent it with aluminum foil, and let it rest for 10 minutes to allow the juices to redistribute.
Step 9
Slice the lamb against the grain into thin slices. Garnish with fresh parsley and serve immediately with your favorite sides.
Nutrition Facts
| Serving size | (2043.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5149.6 |
| Total Fat 421.1g | 0% |
| Saturated Fat 172.3g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 1451.5mg | 0% |
| Sodium 6014.3mg | 0% |
| Total Carbohydrate 25.9g | 0% |
| Dietary Fiber 8.7g | 0% |
| Total Sugars 3.8g | |
| Protein 367.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 326.4mg | 0% |
| Iron 44.5mg | 0% |
| Potassium 6008.0mg | 0% |
Source of Calories