Butterflied Lamb Leg Recipe: Rosemary-Garlic Infused Grill Masterpiece

This butterflied lamb leg transforms into a grill masterpiece with a simple rosemary-garlic marinade. The technique ensures even cooking and maximum flavor infusion.

Perfectly charred outside with juicy, tender meat inside, this dish delivers restaurant-quality results at home. Serve with roasted vegetables for a complete meal.

Ingredients for Butterflied Lamb Leg

Butterflied lamb leg with rosemary, garlic, and citrus for bold flavor. Restaurant quality at home.

The lamb is the star—bone-in butterflied leg from a reputable butcher ensures even cooking and rich flavor. Whole Foods or Costco carry excellent options, but your local butcher can custom-prepare it. Look for vibrant red color with good marbling. For the herbs, organic rosemary and thyme from the produce section offer the most aromatic punch (the good stuff, not the pre-packaged kind).

No fresh rosemary? Dried at one-third the amount works, but fresh is non-negotiable for that bright, piney note. Out of Dijon? Whole-grain mustard adds a nice texture. For the vinegar, apple cider or balsamic can substitute in a pinch (though red wine vinegar’s tang is ideal). The olive oil should be high-quality extra-virgin—this isn’t the time for that old bottle in the back of your cabinet.

Marinate the lamb for at least 4 hours (overnight is ideal for maximum flavor infusion). Grill immediately after removing from the fridge—no need to bring to room temperature. Leftovers keep 3-4 days refrigerated, but this dish is best served fresh off the grill (worth the extra minute).

Step-by-Step Instructions for Butterflied Lamb Leg

Master the technique for perfectly grilled lamb with this foolproof method.

Step 1: Craft the Rosemary-Garlic Marinade

In a large bowl, whisk together 0.5 cup extra-virgin olive oil, 2 tbsp Dijon mustard, 2 tbsp red wine vinegar, 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp lemon zest, and 2 tbsp lemon juice until fully emulsified. The mustard acts as a natural emulsifier to prevent separation.

Add 3 tbsp fresh rosemary (chopped, stems discarded), 8 cloves garlic cloves (minced), 0.5 tsp crushed red pepper flakes, and the leaves from 4 sprigs fresh thyme sprigs. Stir to combine. This aromatic base infuses the meat with deep, layered flavors during marinating.

Step 2: Marinate the Butterflied Lamb Leg

Place the 4 lb lamb leg (butterflied, bone-in preferred) in a large resealable bag or shallow dish. Pour the marinade over the meat, ensuring it coats every surface. Massage the marinade into the meat for 2-3 minutes to ensure full penetration.

Seal or cover and refrigerate for at least 4 hours, or ideally overnight. The longer marinating time allows the acidic components in the red wine vinegar and lemon juice to tenderize the meat while the herbs and garlic infuse it with flavor. Turn the bag or dish occasionally to redistribute the marinade.

Step 3: Grill to Medium-Rare Perfection

Remove the lamb from the refrigerator 1 hour before grilling to bring it to room temperature. Preheat your grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly to prevent sticking.

Place the lamb on the grill, fat-side down first. Sear undisturbed for 5-6 minutes until you achieve a deep, golden-brown crust. Flip and cook the other side for another 5-6 minutes, then move to indirect heat. Continue grilling for 15-20 minutes with the lid closed, flipping occasionally, until the internal temperature reaches 130-135°F for medium-rare.

Step 4: Rest and Slice for Serving

Transfer the lamb to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes—this allows the juices to redistribute, ensuring a moist and flavorful result. The internal temperature will rise 5-10°F during resting (carryover cooking).

Slice the lamb against the grain into ½-inch thick pieces. The grain will be visible as lines running through the meat. Serving against the grain shortens the muscle fibers, making each bite more tender. Arrange the slices on a platter and drizzle with any accumulated juices from the cutting board.

Regional Styles of This butterflied lamb leg

Mediterranean Style

In Greece, they often add dried oregano and feta cheese crumbles after grilling. I love tossing sliced lamb with Kalamata olives, cherry tomatoes, and a drizzle of extra-virgin olive oil. The saltiness of olives complements the rich meat beautifully. 🌿

Middle Eastern Approach

For a Lebanese twist, marinate with ground cumin and coriander in addition to garlic. Serve with warm pita, tzatziki sauce, and pickled vegetables. The warm spices create a completely different but equally delicious profile.

French Provincial

In Provence, they use herbes de Provence blend and white wine in the marinade. I recommend 1 cup dry white wine with 2 tbsp herbes de Provence. The wine tenderizes while adding a sophisticated floral note.

North African Spice

A Moroccan version incorporates ground cumin, paprika, and cinnamon into the marinade. Add 1 tsp each of these spices to the base recipe. Serve with couscous and a cooling yogurt sauce to balance the warmth. 🔥

Australian BBQ

Down under, they often use a mint jelly glaze during the last 5 minutes of grilling. I brush on ¼ cup mint jelly mixed with 1 tbsp red wine vinegar. The sweet-tart combination cuts through the richness perfectly.

British Sunday Roast

For a UK approach, roast in the oven at 375°F instead of grilling. Use the same marinade but add 1 tbsp Worcestershire sauce. The result is wonderfully juicy with a crisp exterior.

Frequently Asked Questions