Greek Butterflied Lamb Leg: Prepare to embark on a culinary journey to the sun-kissed shores of Greece with a dish that’s as impressive as it is delicious! Imagine tender, succulent lamb, infused with the vibrant flavors of lemon, garlic, and oregano, cooked to perfection. This isn’t just a meal; it’s an experience.

Lamb has held a special place in Greek cuisine for centuries, often featured in celebratory feasts and family gatherings. Its rich flavor and versatility make it a beloved ingredient, and the butterflied leg preparation is a testament to the Greek appreciation for simple yet impactful cooking techniques. This method, which involves removing the bone and opening the leg like a book, allows for even cooking and maximum flavor penetration.

What makes this Greek Butterflied Lamb Leg so irresistible? It’s the perfect balance of savory and bright flavors, the melt-in-your-mouth texture, and the ease of preparation. Whether you’re hosting a summer barbecue or a cozy family dinner, this dish is guaranteed to impress. The aromatic herbs and zesty lemon create a symphony of flavors that will transport your taste buds straight to the Mediterranean. Plus, the butterflied preparation makes it incredibly easy to grill or roast, ensuring a perfectly cooked and beautifully presented centerpiece. Get ready to create a memorable meal that your family and friends will rave about!

Ingredients:

1 (5-7 pound) leg of lamb, butterflied
1/4 cup olive oil, extra virgin
6 cloves garlic, minced
2 tablespoons dried oregano
2 tablespoons dried rosemary
2 tablespoons lemon zest, finely grated
1/4 cup lemon juice, freshly squeezed
2 tablespoons Dijon mustard
1 teaspoon red pepper flakes (optional, for heat)
Salt and freshly ground black pepper to taste
1/2 cup dry red wine (optional, for marinade)
1 large red onion, sliced into thick rings
2 lemons, sliced into thick rounds
Fresh oregano sprigs, for garnish

Preparing the Marinade:

Okay, let’s get started with the heart of this recipe: the marinade! This is where all the magic happens, infusing the lamb with incredible Greek flavors. Trust me, don’t skimp on this step it’s what makes the lamb truly special.

Combine the Aromatics: In a large bowl (large enough to eventually hold the lamb), whisk together the olive oil, minced garlic, dried oregano, dried rosemary, lemon zest, lemon juice, Dijon mustard, and red pepper flakes (if using). Make sure everything is nicely combined. The Dijon mustard acts as an emulsifier, helping the marinade cling to the lamb.
Season Generously: Season the marinade generously with salt and freshly ground black pepper. Don’t be shy! Lamb can handle a good amount of seasoning. I usually start with about 1 tablespoon of salt and 1 teaspoon of black pepper, and then adjust to taste. Remember, you can always add more later, but you can’t take it away.
Add the Wine (Optional): If you’re using red wine, now’s the time to add it to the marinade. The wine adds depth and complexity to the flavor profile, and it also helps to tenderize the lamb. If you don’t have red wine on hand, or prefer not to use it, simply omit it. The marinade will still be delicious.
Taste and Adjust: Give the marinade a taste and adjust the seasonings as needed. Does it need more salt? More lemon juice? A little more heat? Now’s your chance to make it perfect.

Marinating the Lamb:

Now comes the crucial step: marinating the lamb. The longer you marinate it, the more flavorful and tender it will be. I recommend marinating it for at least 4 hours, but ideally overnight (or even up to 24 hours) in the refrigerator. This allows the flavors to really penetrate the meat.

Prepare the Lamb: Place the butterflied leg of lamb in the bowl with the marinade. Use your hands to thoroughly coat the lamb on all sides, making sure the marinade gets into all the nooks and crannies.
Massage the Marinade: Gently massage the marinade into the lamb for a few minutes. This helps to tenderize the meat and ensures that the flavors are evenly distributed.
Cover and Refrigerate: Cover the bowl tightly with plastic wrap or place the lamb in a large resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight. Turn the lamb occasionally to ensure that it marinates evenly.

Preparing for Grilling (or Roasting):

Before you start grilling or roasting, you’ll want to take the lamb out of the refrigerator and let it come to room temperature for about 30-60 minutes. This will help it cook more evenly. While the lamb is resting, you can prepare the grill or oven and get your other ingredients ready.

Remove from Refrigerator: Take the marinated lamb out of the refrigerator and let it sit at room temperature for 30-60 minutes.
Prepare the Grill (or Oven): If grilling, preheat your grill to medium-high heat. If roasting, preheat your oven to 400°F (200°C).
Prepare the Red Onion and Lemon: While the lamb is resting, slice the red onion into thick rings and the lemons into thick rounds. These will be used to create a flavorful base for the lamb while it cooks.

Grilling the Lamb:

Grilling is my preferred method for cooking butterflied leg of lamb. It gives the lamb a beautiful smoky flavor and a nice char on the outside. However, you can also roast it in the oven if you prefer.

Create a Bed of Aromatics: On the grill grates, arrange the sliced red onion rings and lemon rounds in a single layer. This will create a flavorful base for the lamb and prevent it from sticking to the grill.
Place the Lamb on the Grill: Place the marinated lamb on top of the red onion and lemon slices.
Grill to Desired Doneness: Grill the lamb for about 15-20 minutes per side, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-140°F (57-60°C); and for medium-well, aim for 140-145°F (60-63°C).
Rest the Lamb: Once the lamb is cooked to your liking, remove it from the grill and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful lamb. Tent it loosely with foil while it rests.

Roasting the Lamb:

If you prefer to roast the lamb in the oven, follow these steps. Roasting is a great option if you don’t have a grill or if the weather isn’t cooperating.

Create a Bed of Aromatics: In a large roasting pan, arrange the sliced red onion rings and lemon rounds in a single layer.
Place the Lamb in the Roasting Pan: Place the marinated lamb on top of the red onion and lemon slices.
Roast in the Oven: Roast the lamb in the preheated oven for about 45-60 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C); for medium, aim for 135-140°F (57-60°C); and for medium-well, aim for 140-145°F (60-63°C).
Rest the Lamb: Once the lamb is cooked to your liking, remove it from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful lamb. Tent it loosely with foil while it rests.

Carving and Serving:

Now for the best part: carving and serving! Carving a butterflied leg of lamb is relatively easy, as it’s already been flattened out. Just make sure you have a sharp carving knife.

Carve Against the Grain: Using a sharp carving knife, carve the lamb against the grain into thin slices. This will help to ensure that the lamb is tender and easy to chew.
Arrange on a Platter: Arrange the carved lamb slices on a platter.
Garnish and Serve: Garnish the platter with fresh oregano sprigs and serve immediately.

Serving Suggestions:

This Greek butterflied leg of lamb is delicious served with a variety of sides. Here are a few of my favorites:

Roasted potatoes
Greek salad
Tzatziki sauce
Pita bread
Grilled vegetables

Tips and Tricks:

Here are a few extra tips and tricks to help you make the perfect Greek butterflied leg of lamb:

Don’t overcook the lamb: Lamb is best served medium-rare to medium. Overcooked lamb can be tough and dry.
Use a meat thermometer: A meat thermometer is the best way to ensure that the lamb is cooked to your desired level of doneness.
Let the lamb rest: Letting the lamb rest before carving is crucial for ensuring that it is tender and flavorful.
Get creative with the marinade: Feel free to experiment with different herbs and spices in the marinade.
Use high-quality ingredients: Using

Conclusion:

This Greek Butterflied Lamb Leg recipe is more than just a meal; it’s an experience. The vibrant flavors of lemon, garlic, oregano, and mint meld together to create a symphony of taste that will transport you straight to the sun-drenched shores of Greece. The butterflying technique ensures even cooking and maximum flavor penetration, resulting in a tender, juicy, and incredibly flavorful lamb that’s sure to impress your family and friends. It’s a showstopper dish that’s surprisingly easy to prepare, making it perfect for both special occasions and weeknight dinners when you want to elevate your meal.

Why is this a must-try? Because it delivers incredible flavor with minimal effort. The marinade does all the heavy lifting, infusing the lamb with a depth of flavor that simply can’t be beat. Plus, the butterflying technique reduces cooking time and ensures that every bite is cooked to perfection. Forget dry, tough lamb this recipe guarantees a succulent and satisfying experience. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds (and the recipe!).

But the best part? It’s incredibly versatile! Serve this Greek Butterflied Lamb Leg with a side of roasted lemon potatoes for a truly authentic Greek feast. Or, pair it with a fresh Greek salad and some warm pita bread for a lighter, more casual meal. For a heartier option, consider serving it alongside creamy polenta or a medley of grilled vegetables.

Looking for variations? Don’t be afraid to experiment with different herbs and spices. A touch of rosemary or thyme would complement the existing flavors beautifully. You could also add a pinch of red pepper flakes for a little bit of heat. If you’re feeling adventurous, try marinating the lamb in a mixture of yogurt, garlic, and ginger for a completely different, yet equally delicious, flavor profile. Another great variation is to stuff the butterflied lamb leg with spinach, feta cheese, and sun-dried tomatoes before grilling or roasting. This adds another layer of flavor and texture that will take your dish to the next level.

And the leftovers? They’re just as amazing! Use them to make gyros, salads, or even lamb tacos. The possibilities are endless! Shredded lamb makes a fantastic addition to pasta dishes or can be used as a filling for savory pies. You can even freeze the leftover cooked lamb for future meals.

I truly believe that this recipe will become a staple in your kitchen. It’s a reliable, flavorful, and impressive dish that’s perfect for any occasion. The combination of fresh herbs, zesty lemon, and tender lamb is simply irresistible.

So, what are you waiting for? Gather your ingredients, fire up the grill (or preheat your oven), and get ready to experience the magic of this Greek Butterflied Lamb Leg. I’m confident that you’ll love it as much as I do.

I can’t wait to hear about your experience! Please, try this recipe and share your photos and comments. Let me know what variations you tried and how they turned out. Your feedback is invaluable and helps me to continue creating delicious and inspiring recipes. Happy cooking!
Greek Butterflied Lamb Leg: The Ultimate Guide to Perfect Roasting

Tender and flavorful Greek butterflied leg of lamb, marinated in olive oil, garlic, lemon, and herbs, then grilled or roasted to perfection.

Prep Time20 minutes

Cook Time45 minutes

Total Time295 minutes

Category: Dinner

Yield: 6-8 servings

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Ingredients
- 1 (5-7 pound) leg of lamb, butterflied
- 1/4 cup olive oil, extra virgin
- 6 cloves garlic, minced
- 2 tablespoons dried oregano
- 2 tablespoons dried rosemary
- 2 tablespoons lemon zest, finely grated
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons Dijon mustard
- 1 teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper to taste
- 1/2 cup dry red wine (optional, for marinade)
- 1 large red onion, sliced into thick rings
- 2 lemons, sliced into thick rounds
- Fresh oregano sprigs, for garnish
Instructions
1. Prepare the Marinade: In a large bowl, whisk together the olive oil, minced garlic, dried oregano, dried rosemary, lemon zest, lemon juice, Dijon mustard, and red pepper flakes (if using). Season generously with salt and pepper. Add red wine (optional). Taste and adjust seasonings.
2. Marinate the Lamb: Place the butterflied leg of lamb in the bowl with the marinade. Coat the lamb thoroughly on all sides, massaging the marinade into the meat. Cover and refrigerate for at least 4 hours, or preferably overnight, turning occasionally.
3. Prepare for Grilling/Roasting: Remove the lamb from the refrigerator and let it come to room temperature for 30-60 minutes. Preheat grill to medium-high heat or oven to 400°F (200°C). Slice the red onion into thick rings and the lemons into thick rounds.
4. Grilling Instructions: Arrange the sliced red onion rings and lemon rounds on the grill grates. Place the marinated lamb on top of the red onion and lemon slices. Grill for about 15-20 minutes per side, or until it reaches your desired level of doneness (130-145°F).
5. Roasting Instructions: Arrange the sliced red onion rings and lemon rounds in a large roasting pan. Place the marinated lamb on top of the red onion and lemon slices. Roast in the preheated oven for about 45-60 minutes, or until it reaches your desired level of doneness (130-145°F).
6. Rest the Lamb: Remove the lamb from the grill or oven and let it rest for at least 10-15 minutes before carving. Tent it loosely with foil while it rests.
7. Carve and Serve: Carve the lamb against the grain into thin slices. Arrange on a platter, garnish with fresh oregano sprigs, and serve immediately.
Notes
- Marinating the lamb overnight is highly recommended for maximum flavor and tenderness.
- Use a meat thermometer to ensure the lamb is cooked to your desired doneness.
- Letting the lamb rest before carving is crucial for juicy and tender results.
- Serve with roasted potatoes, Greek salad, tzatziki sauce, pita bread, or grilled vegetables.
- Don’t overcook the lamb: Lamb is best served medium-rare to medium. Overcooked lamb can be tough and dry.
- Get creative with the marinade: Feel free to experiment with different herbs and spices in the marinade.
- Use high-quality ingredients: Using

Greek Butterflied Lamb Leg: The Ultimate Guide to Perfect Roasting