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Grilled Marinated Leg of Lamb

This recipe features a flavorful and tender butterflied boneless leg of lamb, marinated and grilled to perfection. The uniform thickness of the butterflied cut ensures even cooking, making it easy to prepare and serve.

Grilled Marinated Leg of Lamb


For the Marinade:

1 butterflied boneless leg of lamb (about 4-5 lbs)
1/4 cup olive oil
1/4 cup red wine vinegar
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme leaves
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)

For Serving:

Fresh mint leaves
Lemon wedges
Grilled vegetables (such as bell peppers, zucchini, and red onions)


Prepare the Marinade:

In a large bowl, whisk together the olive oil, red wine vinegar, minced garlic, chopped rosemary, thyme leaves, Dijon mustard, honey, lemon juice, salt, black pepper, and crushed red pepper flakes (if using).

Marinate the Lamb:

Place the butterflied leg of lamb in a large resealable plastic bag or a shallow dish. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, or overnight for best results.

Preheat the Grill:

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and have a white ash coating.

Grill the Lamb:

Remove the lamb from the marinade, allowing any excess marinade to drip off.
Place the lamb on the grill, fat side down, and cook for about 10-12 minutes per side, or until the internal temperature reaches 130°F (54°C) for medium-rare, or to your desired level of doneness.
Let the lamb rest for 10 minutes before slicing.


Slice the grilled leg of lamb against the grain into thin slices.
Arrange the lamb on a serving platter and garnish with fresh mint leaves and lemon wedges.
Serve with grilled vegetables for a complete meal.



Marinade Variation: Add a tablespoon of soy sauce or Worcestershire sauce to the marinade for extra depth of flavor.
Cooking Methods: The lamb can also be cooked in a grill pan or roasted in the oven if a grill is not available.
Doneness Guide: Use a meat thermometer to check the internal temperature: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for well-done.

Wine Pairing:

Pair your Grilled Marinated Leg of Lamb with a robust red wine such as Cabernet Sauvignon or Syrah.

Enjoy your Grilled Marinated Leg of Lamb, a delicious and impressive dish perfect for special occasions and gatherings!

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