Grilled Butterflied Leg Of Lamb (Marinade) Recipe

Name: Grilled Butterflied Leg Of Lamb (Marinade)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Dijon mustard; 1/4 cup red wine vinegar; salt, to taste; pepper, freshly ground, to taste; 1/2 cup extra virgin olive oil; 1 lemon, zest of, freshly grated from entire lemon; 4 garlic cloves, crushed; 1 tablespoon fresh rosemary leaf, crushed; 4 -5 lbs leg of lamb, butterflied; 3 lemons, quartered, for garnish (optional); 3 -4 sprigs rosemary, for garnish (optional)

Servings: persons

1 tablespoon Dijon mustard
1/4 cup red wine vinegar
salt, to taste
pepper, freshly ground, to taste
1/2 cup extra virgin olive oil
1 lemon, zest of, freshly grated from entire lemon
4 garlic cloves, crushed
1 tablespoon fresh rosemary leaf, crushed
4 -5 lbs leg of lamb, butterflied
3 lemons, quartered, for garnish (optional)
3 -4 sprigs rosemary, for garnish (optional)

1
["Prepare marinade in a small bowl by whisking together the mustard, vinegar, salt and pepper. Slowly drizzle in the olive oil, whisking constantly until slightly thickened. Stir in the lemon zest, garlic and rosemary. Store covered in the refrigerator for up to 2 days.", "Place lamb in a large bowl or shallow baking dish. Add the marinade and coat the meat well. Refrigerate overnight, covered, turning the lamb once or twice in the marinade.", "Remove meat from the marinade 30 minutes before grilling.", "Oil the grill and prepare the coals.", "Drain the marinade from the lamb and reserve. Grill the meat 4"" above the coals, about 20 minutes per side for medium-rare meat, basting frequently with reserved marinade. (Check the lamb for doneness after 30 minutes of grilling).", "To serve, cut the lamb into thin slices and arrange on a decorative platter garnished with the lemon quarters and the sprigs of rosemary."]

1269

kcal

Calories

115

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.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 1 tablespoon Dijon mustard, 1/4 cup red wine vinegar, salt, to taste, pepper, freshly ground, to taste, and more.

Yes, Grilled Butterflied Leg Of Lamb (Marinade) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Butterflied Leg Of Lamb (Marinade)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions