Grilled Butterflied Leg of Lamb with Tangy Marinade

With the leg bone removed so that the lamb can lay flat, butterflied leg of lamb cooks quickly and evenly on the grill. Gently massaged with a simple marinade of fruity olive oil, garlic, fresh rosemary, lemon juice, balsamic vinegar and Dijon mustard, the lamb should be allowed to slowly marinate for a few hours for the robust flavours to work their magic. Perfectly designed for the outdoor grill, this butterflied leg is best cooked about 10 to 15 minutes per side for medium rare, for a perfectly pink centre and flavourful herbed crust. Succulent, juicy and bursting with flavour, this is one of our favourite summer recipes, and absolutely delicious served with a heaping bowl of tzatziki.



Grilled Butterflied Leg of Lamb
Serves 2

2 tbsp olive oil
2 tbsp Dijon mustard
2 tsp fresh lemon juice
1/2 tbsp balsamic vinegar
2 tbsp minced fresh rosemary
2 garlic cloves, minced
Coarse salt and ground pepper
1 butterflied leg of lamb, about 1 lb, trimmed of excess fat
1/2 lemon, fresh parsley, oregano and sage for garnish, optional


In a medium bowl, whisk together the oil, mustard, lemon juice, vinegar, rosemary, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Place the lamb in a large shallow dish with the marinade, and turn to coat. Cover with cling film and let marinate 1 hour at room temperature, turning a few times.

Heat an outdoor grill to medium-high, then grill the lamb about 10 to 15 minutes per side for medium rare. Allow the lamb to rest covered, about 10 minutes to allow the juices to retract before slicing against the grain where possible.