Greek Butterflied Lamb Leg
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Marinating
1 d
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Servings
8 + people
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Calories
430 kcal
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Course
Main Course
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Cuisine
Greek
Greek Butterflied Lamb Leg
Description
This recipe uses a boneless lamb leg butterflied to a flat, even thickness, which helps it cook evenly. The lamb is marinated at least three hours up to 24 hours in a mixture of dried oregano, pressed garlic, salt, black pepper, fresh lemon juice and zest, and olive oil. This marinade imparts bright citrus notes and robust herbaceous flavors.
For cooking, the lamb is either grilled on a very hot BBQ with oiled grates or seared on the stove before finishing in a preheated oven to the desired doneness, typically medium-rare at 57°C (135°F). Resting the lamb after cooking helps retain juices. The cooking method ensures the surface develops a golden crust while staying tender inside.
Serve the lamb sliced with lemon wedges, oregano leaves, and accompaniments like flatbread, Greek salad, and tzatziki sauce for a balanced meal featuring savory, tangy, and fresh components.
Butterflied lamb legs naturally have uneven thickness; thinner parts will cook faster and can be removed earlier to avoid overcooking. The recipe notes recommend cutting or pulling the thinner flaps off if preferred.
Ingredients
- 1.5 - 1.8kg / 3 - 3.6 lb lamb leg Note 1, butterflied, boneless
Marinade:
- 1 tbsp oregano dried
- 3 garlic minced using garlic press, large cloves
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup lemon juice fresh
- 1 tbsp zest (= zest of 1 lemon)
- 1/2 cup olive oil
For cooking:
- 1 tbsp neutral cooking oil for brushing BBQ or for stove sear, generic cooking oil
Serving options:
- lemon , for garnish
- oregano leaves , optional garnish as pictured
- flatbread or store bought pita bread
- Greek salad
- tzatziki (use recipe in Gryos) or just use plain yogurt
- More ideas listed in post
Instructions
- Mix marinade ingredients in a large ziplock bag.
- Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
- Seal bag and marinate for 24 hours (3 hours minimum).
- Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
BBQ:
- Brush grates with oil then preheat BBQ until very hot. (Takes a good 15 minutes, lid closed, with my basic gas BBQ).
- Remove lamb from marinade and place on the grill, fat side down.
- Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature in the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
- Loosely cover with foil, and rest for 10 minutes before serving.
Stove/Oven (Note 2):
- Preheat oven to 180°C/350°F (all oven types). Place a rack on a tray.
- Cut lamb into 2 or 3 large pieces so it fits in your skillet.
- Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2 - 3 minutes each side. (Note: It will not colour much more in the oven)
- Roast for 22 - 25 minutes, or until the thickest part registers 57°C / 135°F for medium-rare or desired pull temperature (see Note 3).
- Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
Serving:
- Either slice it at the table, or slice prior to serving and pile onto a platter. Fabulous served with Greek Salad, Tzatziki and flatbreads, as pictured in post.
- More side suggestions: Lemon Rice, Mediterranean Rice Salad, Greek Chickpea Salad, Lemon Orzo Salad.
Notes
- Butterflied lamb leg means the bone is removed and the leg is flattened; you can ask your butcher or do it yourself carefully with a boning knife.
- When cooking on the stove, sear the lamb then finish in a 180°C oven to avoid uneven cooking.
- The ideal medium-rare internal temperature is 57°C (135°F); rest the meat for 10 minutes before serving.
- Due to uneven thickness, thinner sections will cook faster; consider removing these earlier if a uniform doneness is desired.
- Nutrition info assumes 8 servings and excludes side dishes; about 3 tablespoons of marinade oil remain on the finished lamb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8+ people
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 187g | |
| Calories | 430cal | 22% |
| Protein | 37g | 74% |
| Fat | 23g | 35% |
| Saturated Fat | 9.5g | 48% |
| Polyunsaturated Fat | 1.6g | 9% |
| Monounsaturated Fat | 9.9g | 50% |
| Cholesterol | 168.3mg | 56% |
| Sodium | 411mg | 17% |
| Potassium | 606.6mg | 13% |
| Calcium | 18.7mg | 2% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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