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grilled butterflied leg of lamb
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Total Time: 6 hours

Active Time:

Makes: 8-10 servings

Grilling lamb is more difficult than beef because of its higher fat content. Flareups can also be an issue. This recipe calls for MED grill temperatures.


  1. 1Combine all ingredients in a blender and make a smooth paste.
  1. 1Rub paste into the lamb.
  2. 2Place in a glass dish and let sit about 5 hours (4 1/4 hrs in fridge and final 45 min coming to room temperature).
  3. 3Grill over medium high heat (400-450F) on both sides until lamb reaches 135 degrees on an instant read thermometer.
  4. 4Wrap in foil and rest for 10 minutes.
  5. 5Slice thin across the grain and arrange on a platter garnished with fresh mint and lemon slices.

Member recipes are not tested by the CHOW food team.

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