Garlic-and-Herb-Rubbed Butterflied Leg of Lamb Recipe (2024)

Rosemary is my herb of choice with lamb, along with the garlic, citrus and olive oil. I put all ingredients in a large zip lock bag and marinated the lamb overnight. The next day I cooked it on the grill outdoors until medium rare. It was outstanding!

I grilled this outdoors, searing for a minute or two on each side, then cooked over low indirect heat. Because of the unevenness of the butterflied meat, I had both rare and medium rare meat when finished, which was perfect for our gathering. The herb and citrus flavors, along with the garlic, drew lots of compliments, and attracted guests who don’t normally eat lamb. Best lamb I have ever made!

Love this—I make an herb (rosemary, parsley, mint), garlic, lemon juice and zest (plus a little olive oil) paste. Rub it all over the meat (pop in a ziplock bag overnight or up to 24H in the cold, with the last hour warming up to room temp). Then grill because it is just better on the BBQ. Amazing.

My leg of lamb was smaller and I ate it warm, but it was delicious! I also used rosemary

At least with our oven, this cooking time was too long and meat was dried out. Shame, as it is a tasty recipe otherwise. Suggest checking temperature at 25-30 minutes.

Marinated this in the frig overnight. Let the lamb rest about 1 hour before roasting. It was Easter and the oven was busy so roasted at 450. I used speed bake. A low rent version of convection for 10 minutes. Took out at 130 and let it rest tented for about 20 minutes. Everyone was pleased. Because of the butter flying of the lamb there were rare and medium slices. Great recipe. Thanks for all the tips.

Used the recipe for an overnight marinade for a shoulder of goat. No bbq, so slow cooked. Absolutely delicious!

The lamb was perfect. Served with roasted new potatoes and a fresh vegetable. Perfect meal.

I marinated overnight and then, as per the notes of several others, I grilled on my Weber charcoal grill over direct heat, then made an outer circle of the coals and put the 6 lb boneless leg in the middle, and with the lid on, grilled over that indirect heat for about 48 minutes. I let it rest tented with foil for about 2 hours. It was perfect! About to enjoy leftovers cold with chimmichurri!

Solid lamb dish. Made this for Easter dinner 2021. My family loved it.

Took the advice from other cooks and checked the meat after 20 minutes and it was perfect. Ours was only 4 lbs.

I'm sure it's delicious with lemon or rosemary, but that's not this recipe. Used the orange and thyme, parsley, and sage. Seasoned with kosher salt 6 hours ahead of cooking (thanks, Samim Nosrat!), then marinated with the juice, zest, and herbs for 1.5 hours. Delicious! Used a boned leg butterflied to a uniform 2" thickness. Done to medium rare (125-130F) at 25 minutes at 500 F. Sliced and served after 10 minutes rest. There's a big chunk left -looking forward to eating cold!

Love this—I make an herb (rosemary, parsley, mint), garlic, lemon juice and zest (plus a little olive oil) paste. Rub it all over the meat (pop in a ziplock bag overnight or up to 24H in the cold, with the last hour warming up to room temp). Then grill because it is just better. Amazing.

Grill hi to dear, 4-5 min each side. Keep lid down. Lower to medium and cook, flipping, another 5 min or so. Turn grill to lowest, move meet to far sides away from flame, cook till done. Check by cutting slit in thickest portion. Remove to tray when rare, cover tightly w foil. Let rest 10 min . Cut into slices.

Done on grill.

tying lamb might help with unevenness. I always do...

This was delicious! Will make again!

At least with our oven, this cooking time was too long and meat was dried out. Shame, as it is a tasty recipe otherwise. Suggest checking temperature at 25-30 minutes.

Love this—I make an herb (rosemary, parsley, mint), garlic, lemon juice and zest (plus a little olive oil) paste. Rub it all over the meat (pop in a ziplock bag overnight or up to 24H in the cold, with the last hour warming up to room temp). Then grill because it is just better on the BBQ. Amazing.

Marinated this in the frig overnight. Let the lamb rest about 1 hour before roasting. It was Easter and the oven was busy so roasted at 450. I used speed bake. A low rent version of convection for 10 minutes. Took out at 130 and let it rest tented for about 20 minutes. Everyone was pleased. Because of the butter flying of the lamb there were rare and medium slices. Great recipe. Thanks for all the tips.

I grilled this outdoors, searing for a minute or two on each side, then cooked over low indirect heat. Because of the unevenness of the butterflied meat, I had both rare and medium rare meat when finished, which was perfect for our gathering. The herb and citrus flavors, along with the garlic, drew lots of compliments, and attracted guests who don’t normally eat lamb. Best lamb I have ever made!