No ImageGrilled Butterflied Leg of Lamb

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  1. GeorgieLew

    Perfect! Ridiculously good! As an Aussie (in US—tho have some Aussie mint jelly from home) I added some Dijon mustard to marinade. Used a thermometer with a cord. To die for! Thank you!


  2. Bonnie

    This was fantastic! Followed directions all the way & it was PERFECT! After searing on high with our gas grill, we finished it over indirect heat (turned the 2 center burners off under the roast & kept both outside burners up high) maintaining a steady 350° & it cooked perfectly. Incredibly juicy & flavorful, simply fabulous. We plan to have this for Easter dinner next spring. Thank you!


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  3. Alyss

    We loved this recipe, definately a keeper. Mine turned out beautifully. Grilled on a gas grill as above. I did trim the bulk of the fat off and per our taste will stuff with garlic cloves next time as well.


  4. Foodiewife

    Well, this recipe turned out a total success. I had to make a couple of tweaks, to suit my taste. I ended up adding Dijon mustard to the marinade and extra olive oil, only because it seemed a little dry. Our leg of lamb wasn’t butterflied to the way I had hoped my butcher would do… next time, I think I’ll cut it into sections so that the thicker pieces can cook longer. Some folks preferred rare while others wanted medium rare. Either way, even lamb haters loved it– especially with your mint-parsley chimichurri sauce ( added some lemon juice to that). I’ll definitely make it again.


  5. 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!


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