Greek Butterflied Lamb Leg
Butterflied lamb leg takes on a bold Greek marinade of garlic, lemon and oregano. Grill it on the BBQ or sear it on the stove and finish it in the oven.
By Cookin' Kitchen
- Total: 30 minutes
- Servings: 8 servings
Recipe
Greek Butterflied Lamb Leg
Butterflied lamb leg takes on a bold Greek marinade of garlic, lemon and oregano. Grill it on the BBQ or sear it on the stove and finish it in the oven.
Cookin' · https://cookin.club/recipes/greek-butterflied-lamb-leg
- Prep
- 5 minutes
- Cook
- 25 minutes
- Total
- 30 minutes
- Servings
- 8
Ingredients
For 8 servings
Lamb
Marinade
For cooking
Serving options
Equipment
- Large zip-top bag
- BBQ grill
- Oven
- Rack
- Tray
- Skillet
- Foil
Instructions
Prepare and marinate
Step 1: Mix the marinade ingredients in a large zip-top bag.
Step 2: Add the lamb and massage the bag well so the marinade reaches all the cracks and crevices in the meat.
Step 3: Seal the bag and marinate for 24 hours, or for at least 3 hours.
Step 4: Remove the lamb from the fridge 1 hour before cooking so it loses its chill and cooks more evenly.
BBQ
Step 5: Brush the grates with oil, then preheat the BBQ until very hot. With a basic gas BBQ, this takes about 15 minutes with the lid closed.
Step 6: Remove the lamb from the marinade and place it on the grill fat-side down.
Step 7: Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature at the thickest part reaches 57°C / 135°F for medium-rare, or your desired pull temperature.
Step 8: Loosely cover with foil and rest for 10 minutes before serving.
Stove and oven
Step 9: Preheat the oven to 180°C / 350°F. Place a rack on a tray.
Step 10: Cut the lamb into 2 or 3 large pieces so it fits in your skillet.
Step 11: Heat oil in a skillet over medium-high heat. Sear the lamb until golden brown on both sides, about 2–3 minutes per side. It will not brown much more in the oven.
Step 12: Roast for 22–25 minutes, or until the thickest part reaches 57°C / 135°F for medium-rare, or your desired pull temperature.
Step 13: Remove from the oven, loosely cover with foil and rest for 10 minutes before serving.
Serving
Step 14: Slice the lamb at the table, or slice it before serving and pile it onto a platter. Serve with Greek salad, tzatziki and flatbreads.
Step 15: Other suggested sides include lemon rice, Mediterranean rice salad, Greek chickpea salad and lemon orzo salad.
Notes
For the stove-and-oven method, sear the lamb on the stove and finish it in the oven rather than cooking it all the way through on the stovetop.
The thinner parts of the butterflied leg will cook more than the thickest part. If you want the thinner sections less done, remove them from the heat earlier.
Nutrition per serving
- Calories
- 430 kcal
- Fat
- 23 g
- Saturated fat
- 9.5 g
- Protein
- 37 g
- Sodium
- 411 mg
- Cholesterol
- 168 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
A boneless butterflied lamb leg lies flat for quicker cooking and plenty of surface area for a bold garlic, lemon and oregano marinade. Grill it on the BBQ or sear it on the stove before finishing it in the oven.
Serve it whole for carving at the table or slice it onto a platter with Greek salad, tzatziki and flatbreads.
About the lamb
Butterflied lamb leg is a lamb leg with the bone removed so the meat lies flat. Trim as much or as little of the outer fat as you like; keeping some fat helps the meat stay juicy.
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