No ImageGrilled Butterflied Leg of Lamb

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  1. Lynne

    We tried grilling two legs of lamb for a family Easter dinner for the first time and they turned out perfectly! What a special treat… the family loved the lamb! We were a bit nervous about trying a new recipe for the first time for a family dinner, but the detailed instructions were spot on, as always. We cooked the lamb on a Big Green Egg seared the lamb on high heat ~450 degrees, then turned down the Egg to about 325 degrees. Excellent tip on using the skewers to hold the meat together as it cooked more evenly. We served the lamb with a beautifully bright green mint/mango based chutney…. so good!

    xxxxxyyyyy

  2. naya

    Im making this recipe tonight for myself but I only have a half pound piece of butterflied lamb leg. i wanted to roast it in the oven but cant find how long should i let cook. any advice?

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  3. Sarah B

    This recipe (with your Mint Chimichurri) was a huge hit at our Easter dinner last night. Thank you SO much for the detailed instructions on grilling~my hubby was nervous to attempt (& potentially mess up) such a large, expensive cut of meat but it turned out beautifully. Such a blessing for us as nervous hosts of our first Easter lamb meal

    xxxxxyyyyy

  4. Michelle Dold

    THANK YOU SO MUCH FOR THIS RECIPE GUIDE!! I followed this exactly and my first leg of lamb for this thanksgiving turned out AMAZING!!!

    xxxxxyyyyy

  5. Madeline Scrogin

    I think I have too many years experience both cooking lamb roasts and eating roast lamb all across France (nothing to compare with the salt marsh raised lamb from the western coast of France, especially near St. Michel). I guess this might be the only advantage of ahem, aging! But I would never cook a roast or grilled leg of lamb without trimming the fat and most of the fell away.

    Also it should be noted that marinades might add flavor but they do not “tenderize” lamb. Good pink lamb comes already as tender as it’s ever going to be (go to a quality butcher or market). And only the cook can take that away, ending up with over-cooked dry and chewy lamb.

    Lamb fat does not have a good and so it won’t add a good flavor. The opposite might be more true.) The flavor of the lamb roast should come from the lovely pink tender flavor of the meat itself and so even flare-ups are better saved for beef.

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