Description
This Greek Butterflied Lamb Leg recipe offers a flavorful and tender lamb experience, marinated with oregano, garlic, lemon, and olive oil, then grilled to perfection. Perfect for gatherings, it pairs wonderfully with flatbreads, tzatziki, and Greek salad for a complete Mediterranean meal.
Ingredients
Scale
For the Lamb Marinade
- 1.5 – 1.8 kg (3 – 3.6 lb) butterflied (boneless) lamb leg
- 1 tbsp dried oregano
- 3 large garlic cloves, minced using garlic press
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest (from 1 lemon)
- 1/2 cup olive oil
- 1 tbsp oil (for brushing BBQ or stove sear)
For Serving
- Lemon wedges, for garnish
- Oregano leaves, optional garnish
- Flatbreads or store-bought pita breads
- Greek Salad
- Tzatziki sauce
Instructions
- Prepare the Marinade: In a large ziplock bag, combine the dried oregano, minced garlic, salt, black pepper, fresh lemon juice, lemon zest, and olive oil. Mix well to create a uniform marinade.
- Marinate the Lamb: Add the butterflied lamb leg to the bag. Massage the bag thoroughly to ensure the marinade penetrates all cracks and crevices of the meat.
- Marinating Time: Seal the bag and refrigerate, marinating the lamb for at least 3 hours, ideally for 24 hours, to allow maximum flavor absorption.
- Bring to Room Temperature: Remove the lamb from the refrigerator one hour before cooking to take the chill off, ensuring even cooking during grilling.
- Preheat the Grill and Prepare Lamb: Preheat your BBQ grill to medium-high heat. Brush the grill grates with oil to prevent sticking. Remove the lamb from the marinade, letting excess drip off, and brush the lamb lightly with the additional oil.
- Grill the Lamb: Place the lamb on the grill, skin side down if there is any fat layer, and cook for approximately 8-12 minutes per side, or until the internal temperature reaches about 130-135°F (54-57°C) for medium-rare, adjusting time for desired doneness.
- Rest and Serve: Once cooked, transfer the lamb to a cutting board and let it rest for 10 minutes to allow juices to redistribute. Slice the lamb thinly and serve garnished with lemon wedges and oregano leaves alongside flatbreads, Greek salad, and tzatziki.
Notes
- Butterflying the lamb leg allows for even cooking and quicker grilling time.
- Marinating for at least 3 hours is essential, but 24 hours gives the best flavor penetration.
- Use a meat thermometer to check doneness for perfectly cooked lamb.
- If you don’t have a grill, you can sear the lamb in a heavy skillet over medium-high heat and finish in the oven at 400°F for 10-15 minutes.
- Leftover lamb can be used in wraps, salads, or sandwiches.
