Butterflied Leg Lamb with Jamaican Papaya Salsa

Name: Butterflied Leg Lamb with Jamaican Papaya Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butterflied boneless leg lamb (about 6 pounds); ⅓ cup extra-virgin olive oil, plus 2 tablespoons; ¼ cup dried thyme; 2 teaspoons allspice; Kosher salt; 1 tablespoon dark brown sugar; 1 tablespoon sherry vinegar; 1 teaspoon grated peeled fresh ginger; 2 scallions (white and green parts), sliced; 1 papaya, peeled, seeded, and diced (about 1 cup); 1 red bell pepper, seeded and diced; 1 habanero pepper, seeded and minced (use seeds if you like it super spicy)

Servings: persons

1 butterflied boneless leg lamb (about 6 pounds)
⅓ cup extra-virgin olive oil, plus 2 tablespoons
¼ cup dried thyme
2 teaspoons allspice
Kosher salt
1 tablespoon dark brown sugar
1 tablespoon sherry vinegar
1 teaspoon grated peeled fresh ginger
2 scallions (white and green parts), sliced
1 papaya, peeled, seeded, and diced (about 1 cup)
1 red bell pepper, seeded and diced
1 habanero pepper, seeded and minced (use seeds if you like it super spicy)

1
1.
2
Heat a grill to medium.
3
2.
4
Cut lamb in half following a natural seam that runs across center meat.
5
Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt.
6
Place lamb on grill fat side up and grill until well browned, about 15 minutes.
7
Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes.
8
Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
9
3.
10
Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves.
11
Add scallions, papaya, and bell and habanero peppers.
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Toss to coat with dressing.
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4.
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Slice lamb and arrange on a serving platter or individual plates.
15
Sprinkle lamb with salt to taste and serve with salsa.
16
Calories: 740
17
Total Fat: 56 grams
18
Saturated Fat: 22 grams
19
Total Carbohydrate: 7 grams
20
Protein: 49 grams
21
Sodium: 280 milligrams
22
Cholesterol: 190 milligrams
23
Fiber: 1 grams

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butterflied boneless leg lamb (about 6 pounds), ⅓ cup extra-virgin olive oil, plus 2 tablespoons, ¼ cup dried thyme, 2 teaspoons allspice, and more.

Yes, Butterflied Leg Lamb with Jamaican Papaya Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!