Elise's Grilled Butterflied Leg of Lamb

Elevate your next barbecue with Elise's Grilled Butterflied Leg of Lamb—a show-stopping centerpiece that’s bursting with Mediterranean-inspired flavors. This tender, juicy lamb is marinated with a vibrant blend of garlic, fresh rosemary, thyme, olive oil, and a splash of zesty lemon juice, creating a perfect balance of savory and citrusy notes. The butterflied cut ensures even cooking on the grill, while optional red pepper flakes add a gentle kick of heat. Ready in under an hour (plus marinating time), this recipe is ideal for entertaining, whether you're hosting a summer gathering or craving an impressive weekend dinner. Slice it thin, serve it with grilled vegetables or a crisp salad, and watch your guests savor every bite.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 4 pounds Butterflied leg of lamb
• 6 cloves Garlic cloves, minced
• 3 tablespoons Fresh rosemary, chopped
• 2 tablespoons Fresh thyme leaves
• 1 cup Olive oil
• 0.25 cup Lemon juice, freshly squeezed
• 2 teaspoons Kosher salt
• 1 teaspoon Black pepper, freshly ground
• 0.5 teaspoon Red pepper flakes (optional)

Directions

Step 1

Trim any excess fat from the butterflied leg of lamb and pat it dry with paper towels. Place the lamb in a large baking dish or resealable plastic bag.

Step 2

In a medium mixing bowl, whisk together minced garlic, chopped rosemary, thyme leaves, olive oil, lemon juice, kosher salt, black pepper, and red pepper flakes (if using).

Step 3

Pour the marinade over the lamb, ensuring it is evenly coated. Massage the marinade into the meat, cover with plastic wrap or seal the bag, and refrigerate for at least 4 hours or up to overnight for maximum flavor.

Step 4

Remove the lamb from the refrigerator about 30 minutes before grilling to allow it to come to room temperature.

Step 5

Preheat the grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.

Step 6

Place the lamb on the grill, skin-side down, and cook for 10-12 minutes. Flip the lamb over and cook for an additional 10-12 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare or 145°F (63°C) for medium, using a meat thermometer.

Step 7

Transfer the lamb to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute for a more tender and flavorful result.

Step 8

Slice the lamb thinly across the grain and serve warm. Pair with grilled vegetables or a fresh salad for a complete meal.

Nutrition Facts

Serving size	(2129.4g)

Amount per serving	% Daily Value*
Calories	6607.7

Total Fat 587.1g	0%
Saturated Fat 198.0g	0%
Polyunsaturated Fat 21.2g
Cholesterol 1451.5mg	0%
Sodium 2459.9mg	0%
Total Carbohydrate 13.4g	0%
Dietary Fiber 2.3g	0%
Total Sugars 1.5g
Protein 364.6g	0%

Vitamin D 0IU	0%
Calcium 250.9mg	0%
Iron 41.0mg	0%
Potassium 5633.8mg	0%

*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: 77.8%

Protein: 21.5%

Carbs: 0.8%