A butterflied leg of lamb is one of the most flavorful, impressive, and surprisingly simple centerpiece lamb recipe you can cook. By removing the bone and opening the leg into a flat cut, you create a piece of lamb that cooks faster, marinates more effectively, and develops a beautifully caramelized crust whether grilled or roasted.
I’m honored to partner with the American Lamb Board to share with you yet another delicious lamb recipe to make for easter, special occasions and beyond! All opinions are my own.
Every Easter, we share a tasty new way for you to enjoy more lamb. Whether it’s a family recipe that we invite you to create new memories with, or a new technique that makes lamb roasts fool proof and a breeze to make.
Some of our popular lamb recipes for Easter are braised lamb Shanks, a classic roast leg of lamb, or try the boneless leg. And there’s your go to lamb shoulder recipe. If you’re a chops person, these lamb loin chops are a MUST try.
What Is a Butterflied Leg of Lamb?
A butterflied leg of lamb is a boneless leg that has been opened and flattened into an even thickness. Your local butcher is the person for this job. You’re basically going to buy a whole leg of local American lamb, and ask them to butterfly it for you.
They have a very skilful way of removing the bone from the thickest part, trimming any excess fat you don’t need, and making sure it’s even thickness for roasting.
Cooking a butterflied leg of lamb compared to a whole lamb roast has so many benefits, some of them are:
- Faster cooking
- More evenly heated with a better crust development compared to regular roasts.
- Ideal for grilling if you have warm weather.
- Absorbs marinades and flavor much better.
- Easy to slice so removes the carving stress when entertaining.
Unlike a traditional whole leg roast, butterflied lamb cooks in a fraction of the time and is ideal for grilling or high-heat roasting.
Leg of lamb is a dish central to Mediterranean and Middle Eastern cooking for centuries, especially in Greece, Italy, Turkey, the Levant and Morocco. Butterflying the leg became especially popular in modern grilling culture because it cooks evenly over direct heat without burning the exterior before the center finishes.
Unlike traditional bone in roasts often associated with Easter or large gatherings, butterflied leg is more versatile and makes a great weeknight dinner!
What Butterflied Leg of Lamb Tastes Like
- Rich and savory
- Herbaceous
- Slightly earthy
- Juicy and tender
- Caramelized exterior
- Bright citrus finish
Why You’ll Love Butterflied Leg of Lamb
- TASTY: This recipe is made using American lamb, which you can find at your local butchers and speciality stores. Make sure you ask before you buy. American lamb is the freshest and tastiest lamb you can possibly get! It’s buttery sweet and will absolutely blow you away once you try it!
- Faster Cooking Time: Because it’s flattened, it cooks in roughly half the time of a bone in roast.
- Deep Flavor Penetration: Any marinade you choose would reach more surface area, meaning bigger flavor in every bite.
- Perfect for Grilling: No thick center to overcook and grilling guarantees even heat distribution. So if you have access to the BBQ or have any warm weather, this is the IT recipe!
- Beautiful Caramelized Crust: Whether you grill or sear before roasting, you get a beautiful brown crust along all the surface area.
- Easy to Slice and Serve: No bone to navigate at the table.
Ingredients You’ll Need
- Boneless leg of lamb, butterflied. See more below on buying lamb guide.
- Aromatics: Onions (you’ll need just the water, read the instructions below for details), fresh cloves garlic, fresh herbs like dill, fresh mint, fresh parsley, thyme, cilantro and oregano. A blend of herbs using your fvavorites is the way to go.
- Citrus: Orange juice, lemon juice and lemon zest.
- Olive oil: For marinade and a final drizzle.
- Seasoning: kosher salt, black pepper, paprika, oregano, garlic powder, onion powder, allspice, chilli flakes (optional).
- Topping: forget the mint jelly, make a crumbled feta, citrus, olive oil, honey and fresh herb topping for lamb slices when out of the oven!
Ingredient Science
- Why Lamb Loves Garlic & Herbs: Lamb contains higher levels of branched chain fatty acids, which give it its distinct flavor. Aromatic herbs bind beautifully with those compounds and balance richness.
- Why Citrus Is Critical: Acid cuts through lamb fat and brightens the flavor profile.
- Why Olive Oil Is Necessary: Oil helps carry fat soluble flavor compounds into the meat and promotes browning.
Lamb Buying Guide
Always buy American lamb for its quality, freshness and taste. It’s very tricky to know if your store carries local or imported lamb, so it’s always best to ask, or head over to a local butcher.
Ask your butcher to butterfly a leg of fresh local American lamb, and look for:
- Even thickness after butterflying
- Bright pink color
- Creamy white fat (you can leave out as much or as little fat as you want)
- Sweet smell of fresh meat.
How to Cook Butterflied Leg of Lamb
Pat The Lamb Dry
- Moisture prevents browning and dilutes the marinade, so pat the lamb dry using paper towels.
Insert Fresh Garlic Along the Meat
- Here’s another grandma trick, she would take whole garlic cloves, and cut each into half or thirds depending on how thick the cloves are.
- Use a sharp pairing knife and make slits along the leg of lamb.
- Insert a piece of fresh garlic into each slit, and press it in so it stays intact.
- You can insert fresh herbs (like rosemary) along the garlic, or whole spice like whole peppercorns, whole cardamoms, depending on the recipe.
Make the Marinade
- Use onion water!! This is our grandma’s trick and it’s a trick that’s passed on for generations along may Mediterranean countries. You basically grate two large onions over a thin kitchen towel. Salt the grated onion and let it sit in the salt for a 10 minutes.
- Then squeeze out the water very well. You’ll end up with about 1/4 cup to 1/3 cup of onion water and 1/4 cup of grated onion that’s dried of any liquid. This water is LIQUID GOLD for lamb and for marinades! The dried out grated onions is GOLD for kebabs and many other liquids, so save it for later.
- Take the onion water and add it to a bowl or jar. To that, add the dry seasoning spice blend, citrus juices (and zests), olive oil and plenty of fresh herbs.
- Mix well until smooth.
Season The Lamb
- Add the lamb into a shallow dish and pour the marinade over the lamb.
- Massage it very well on both sides making sure to cover the entire surface.
Marinate
- Cover the lamb with plastic wrap and marinade for 1 hour and up to overnight.
- Minimum 1 hour, ideally 4–12 hours and up to overnight for maximum flavor
Bring to Room Temperature Before Cooking
- You need to rest the leg of lamb for 30–45 minutes before cooking, this ensures even heat distribution.
- You can cook two ways: Grilling or oven roasting, both detailed below.
Grilled Butterflied Leg of Lamb
- Preheat grill to medium high (around 425F).
- Oil grates lightly. Place lamb fat side down first.
- Grill 5 -7 minutes per side.
- Move to indirect heat if flare, ups occur. Cover the grill.
- Cook until internal temperature reaches 145°F and rest for at least 3 minutes as recommended by USDA.
- Rest 10–15 minutes before slicing.
Seared And Oven Roasted Butterflied Leg of Lamb
- Preheat oven to 425°F.
- Sear the leg of lamb in neutral high smoke point oil (like avocado oil) over high heat. Use a cast iron pan or an oven safe heavy duty pan.
- Flip when golden, and sear until the other side has a beautiful charred crust. This takes 5-7 minutes per side.
- Place the cast iron pan in the oven and continue roasting.
- Roast about 30 minutes depending on thickness.
- If you want a more charred crust, place the pan under the broiler and broilfor 2-3 minutes.
- Check temperature early to avoid overcooking.
- Rest for 10 minutes tented in foil before slicing.
Slice the Lamb and Serve
- Slice the rested leg of lamb about 1/4 th inch thick slices using a super sharp knife.
- Arrange the slices on a platter with any side dish you prefer.
- Top with some feta herb citrus olive oil toppings.
- Sprinkle with butter toasted pine nuts.
- Season with extra black pepper, chili flakes and a drizzle of olive oil.
- PERFECTION!
Expert Temperature Guide
Lamb continues cooking during rest. So aim for 145 degrees F based on USDA recommendations. Avoid over cooking the lamb as it dries out, unless you are braising or adding liquid, and in that case opt for melt in your mouth tender lamb.
Expert Pro Tips for Butterflied Leg of Lamb
1. Buy Local American Lamb
Local American Lamb is the freshest you can find. It’s tasty, quality lamb that’s raised to the highest standard. Our local lamb industry is overseen by the American Lamb Board, which is your one stop destination for any info you need on local lamb.
By buying local, you’re also supporting local ranchers and hard working families that pour their hearts out everyday so we can have such fresh and quality lamb. So always ask before you buy, and once you try it, you’ll know the difference right away!
2. Even Thickness is Even Cooking
When you buy a butterflied leg, make sure your butcher has it butterflied so that it’s even thickness. Double check and if you find a thicker area, just use a mallet to pound it gently. This guarantees you don’t end up with overcooked edges, raw centers or any uneven doneness.
3. Keep some of the fat
Fat helps for a tender meat, it adds flavor, prevents curling during grilling and promotes better browning
4. Don’t Marinate in Too Much Acid, Use onion Water Trick
Lemon juice, balsamic vinegar and any acid is great for tenderizing the meat. But always follow the amounts in the recipe and marinating times. Excessive acid can break down surface proteins, create mushy texture and have a metallic taste.
Make sure to try our grandma’s trick that has been passed down for generations! Onion water is KEY to flavoring lamb.
5. Two Zone Grilling Is Non Negotiable
If grilling, make sure you have one hot direct heat zone and one cooler indirect heat zone. You want to start on direct heat for the golden crust and move to indirect heat to finish cooking gently while keeping the lid shut. This prevents flare up burning from rendered lamb fat.
6. Use a Thermometer, always
Lamb varies in thickness and fat content. The USDA recommends cooking lamb to an internal temperature of 145 degrees F with a 3 minute rest. Take the internal temperature of the center and thickest part of the meat you can see, not the edges.
7. Rest Properly, Loosely Tented with Foil
It’s best to rest the lamb for 10–15 minutes before slicing. Have the meat covered loosely in foil, do NOT wrap tightly in foil. Trapping creates steam which softens the crust and overcooks meat.
8. Slice Against the Grain (Critical Step)
Look closely at muscle direction. Slice perpendicular to the grain. Correct slicing makes lamb dramatically more tender.
9. Finish with Freshness
After slicing, a nice bright topping of feta, lemon juice, olive oil, fresh herbs and honey is KEY to restaurant quality lamb dish at home. Try it!
10. Save the Resting Juices
Resting juices are liquid gold. Drizzle it over the sliced lamb or whisk into a quick pan sauce, just make sure to not discard it.
Butterflied Leg of Lamb Variations
- Moroccan Spiced Butterflied Lamb with Cumin & Coriander: Use our spices in this How to Cook Lamb With Moroccan Spice.
- Grilled Butterflied Leg of Lamb with Chimichurri: Finish with our Chimichurri Recipe
- Butterflied Leg of Lamb on Charcoal Grill: If you’re a charcoal master, you’re LUCKY! This recipe on charcoal grills has so much flavor and beats any other way of cooking it!
Why Is My Lamb Tough?
You most likely overcooked the meat, or haven’t rested it enough, or sliced the lamb against the grain. Make sure to avoid this mistakes for a tender lamb recipe.
Why Is It Gamey?
Out of the 15+ years we have been cooking lamb in the United States, we haven’t experienced gamey lamb that was local! like never! The gamey lamb is common in exported lamb that’s not as fresh or buttery and tasty as American lamb. For that we can’t stress enough, BUY local lamb!
Why Is It Burning on the Grill?
If you’re grilling the butterflied leg of lamb on a flame that’s too strong, you’ll notice it burning. Also some fat drippings will cause flare ups. That’s why we highly recommend having a direct and a non direct heat zone when grilling.
Why Is It Unevenly Cooked?
If your lamb leg is unevenly cooked, that’s because likely before cooking the meat thickness was inconsistent, or you did not bring the lamb to room temperature before cooking. Another reason is that you have hot spots on your grill or oven.
Make sure to have the butcher butterfly the meat at an even thickness, and use a mallet to pound any thick parts you notice. Bring the meat to room temperature before cooking and check for hot spots before starting. An oven thermometer is very helpful.
Can I Cook It From Frozen?
No. Always thaw fully for even cooking.
Storage & Reheating
- Refrigerator: Store any leftovers in an airtight container for up to 4 days.
- Leftovers: Great for sandwiches, wraps, salads and more!
- Freezer: Freeze sliced lamb up to 2 months in a ziploc bag.
- Reheat: Place in a 300°F oven covered with foil or in a sauce pan on the stovetop with splash of broth.
- Avoid using the microwave as it toughens lamb.
Make Ahead Strategy (Holiday Or Easter Hosting)
- Day Before: Buy the lamb, make sure it is butterflied. Make the marinade and marinate overnight.
- Morning Of: Remove from fridge and make sure it comes to room temperature.
- 2 Hours Before: Cook the lamb , rest and slice. Plate and Enjoy!
What does butterflied leg of lamb mean?
It means the bone has been removed and the meat flattened for faster, even cooking.
How long do you cook a butterflied leg of lamb?
Depending on the weight and thickness of the leg, you need about 10-15 minutes of searing on the grill or in a heavy duty pan. Then oven roasting or grilling with the lid on for an extra 30 minutes.
What temperature should lamb be cooked to?
145°F is the recommended cooking temperature by the USDA. .
Do you cover lamb while resting?
Yes, you need to loosely tent with foil.
How long should you marinate lamb?
At least 1 hour, ideally 4–12 hours.
Can I prepare it ahead?
Yes. Marinate and refrigerate up to 24 hours before cooking.
Lamb Roast Recipes
Roast Boneless Leg of Lamb
Lamb Shoulder Roast
Leg of Lamb Recipe
Boneless Leg of Lamb
Lamb Shoulder Recipe
Braised Lamb Shanks
Lamb Shoulder Chop Recipe
Butterflied Leg of Lamb
A butterflied leg of American lamb is one of the most flavorful, impressive, and surprisingly simple centerpiece lamb recipe you can cook. By removing the bone and opening the leg into a flat cut, you create a piece of lamb that cooks faster, marinates more effectively, and develops a beautifully caramelized crust whether grilled or roasted.
Ingredients
Lamb:
- 8 pound leg of lamb butterflied and trimmed to your liking
- 6-8 cloves of garlic cut into thirds
- 2 teaspoon avocado oil if pan searing
Marinade
- 2 large onions grated with 1/2 teaspoon salt , and use the water only
- 1 Tablespoon kosher salt and freshly ground pepper
- 1 teaspoon allspice
- 2 teaspoons paprika
- 2 teaspoons oregano
- 1 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/3 cup citrus juice orange and lemon
- 1/4 cup olive oil
- 1/3 cup fresh herbs minced fresh dill, parsley, rosemary, thyme, oregano, mint or a combo of all
To Serve:
- 1/4 cup feta cheese
- 3 tablespoon olive oil
- 1/4 teaspoon salt and pepper
- 1 teaspoon honey
- Zest of 1 lemon and zest of 1/2 an orange
- 2 tablespoons citrus juice lemon and orange
- 2 tablespoons fresh herbs minced
- 1/3 cup toasted pine nuts
Instructions
-
Pat dry the leg of lamb using a paper towel.
-
Use a sharp pairing knife to cut half inch deep slits along the leg of lamb, space them apart, about 2 inches apart.
-
Take the fresh garlic clove slices and place them in the slits one at a time, make sure to insert it well inside the meat.
-
Make the marinade by grating the onions over a light kitchen towel. Salt it and let it sit for 10 minutes.
-
Squeeze the onion water out of the grated onions using the kitchen towel. Place the water in a bowl.
-
Add the seasoning to the onion water and all marinade ingredients and mix well.
-
Place the leg in a shallow plate and pour the marinade all over, and massage well.
-
Marinade the meat for 1 hour minimum and up to 12 hours.
-
To Grill: Preheat grill to medium high (around 425F).
-
Oil grates lightly. Place lamb fat side down first.
-
Grill 5 -7 minutes per side.
-
Move to indirect heat if flare, ups occur. Cover the grill.
-
Cook until internal temperature reaches 145°F and rest for at least 3 minutes as recommended by the USDA.
-
Rest 10–15 minutes before slicing.
-
To Sear And Oven Roasted Butterflied Leg of Lamb
-
Preheat oven to 425°F.
-
Sear the leg of lamb in neutral high smoke point oil (like avocado oil) over high heat. Use a cast iron pan or an oven safe heavy duty pan.
-
Flip when golden, and sear until the other side has a beautiful charred crust. This takes 5-7 minutes per side.
-
Place the cast iron pan in the oven and continue roasting.
-
Roast about 30 minutes depending on thickness.
-
If you want a more charred crust, place the pan under the broiler and broil for 2-3 minutes.
-
Check temperature early to avoid overcooking.
-
Rest for 10 minutes tented in foil before slicing.
-
Slice the rested leg of lamb about 1/4 th inch thick slices using a super sharp knife.
-
Arrange the slices on a platter with any side dish you prefer.
-
Mix the feta toppings in a bowl, and top the lamb with some feta herb citrus olive oil toppings.
-
Sprinkle with butter toasted pine nuts.
-
Season with extra black pepper, chili flakes and a drizzle of olive oil.
Recipe Video
Recipe Notes
Expert Pro Tips for Butterflied Leg of Lamb
1. Buy Local American Lamb
Local American Lamb is the freshest you can find. It's tasty, quality lamb that's raised to the highest standard. Our local lamb industry is overseen by the American Lamb Board, which is your one stop destination for any info you need on local lamb.
By buying local, you're also supporting local ranchers and hard working families that pour their hearts out everyday so we can have such fresh and quality lamb. So always ask before you buy, and once you try it, you'll know the difference right away!
2. Even Thickness is Even Cooking
When you buy a butterflied leg, make sure your butcher has it butterflied so that it's even thickness. Double check and if you find a thicker area, just use a mallet to pound it gently. This guarantees you don't end up with overcooked edges, raw centers or any uneven doneness.
3. Keep some of the fat
Fat helps for a tender meat, it adds flavor, prevents curling during grilling and promotes better browning
4. Don’t Marinate in Too Much Acid, Use onion Water Trick
Lemon juice, balsamic vinegar and any acid is great for tenderizing the meat. But always follow the amounts in the recipe and marinating times. Excessive acid can break down surface proteins, create mushy texture and have a metallic taste.
Make sure to try our grandma's trick that has been passed down for generations! Onion water is KEY to flavoring lamb.
5. Two Zone Grilling Is Non Negotiable
If grilling, make sure you have one hot direct heat zone and one cooler indirect heat zone. You want to start on direct heat for the golden crust and move to indirect heat to finish cooking gently while keeping the lid shut. This prevents flare up burning from rendered lamb fat.
6. Use a Thermometer, always
Lamb varies in thickness and fat content. The USDA recommends cooking lamb to an internal temperature of 145 degrees F with a 3 minute rest. Take the internal temperature of the center and thickest part of the meat you can see, not the edges.
7. Rest Properly, Loosely Tented with Foil
It's best to rest the lamb for 10–15 minutes before slicing. Have the meat covered loosely in foil, do NOT wrap tightly in foil. Trapping creates steam which softens the crust and overcooks meat.
8. Slice Against the Grain (Critical Step)
Look closely at muscle direction. Slice perpendicular to the grain. Correct slicing makes lamb dramatically more tender.
9. Finish with Freshness
After slicing, a nice bright topping of feta, lemon juice, olive oil, fresh herbs and honey is KEY to restaurant quality lamb dish at home. Try it!
10. Save the Resting Juices
Resting juices are liquid gold. Drizzle it over the sliced lamb or whisk into a quick pan sauce, just make sure to not discard it.
Butterflied Leg of Lamb Variations
- Moroccan Spiced Butterflied Lamb with Cumin & Coriander: Use our spices in this How to Cook Lamb With Moroccan Spice.
- Grilled Butterflied Leg of Lamb with Chimichurri: Finish with our Chimichurri Recipe
- Butterflied Leg of Lamb on Charcoal Grill: If you're a charcoal master, you're LUCKY! This recipe on charcoal grills has so much flavor and beats any other way of cooking it!
Why Is My Lamb Tough?
You most likely overcooked the meat, or haven't rested it enough, or sliced the lamb against the grain. Make sure to avoid this mistakes for a tender lamb recipe.
Why Is It Gamey?
Out of the 15+ years we have been cooking lamb in the United States, we haven't experienced gamey lamb that was local! like never! The gamey lamb is common in exported lamb that's not as fresh or buttery and tasty as American lamb. For that we can't stress enough, BUY local lamb!
Why Is It Burning on the Grill?
If you're grilling the butterflied leg of lamb on a flame that's too strong, you'll notice it burning. Also some fat drippings will cause flare ups. That's why we highly recommend having a direct and a non direct heat zone when grilling.
Why Is It Unevenly Cooked?
If your lamb leg is unevenly cooked, that's because likely before cooking the meat thickness was inconsistent, or you did not bring the lamb to room temperature before cooking. Another reason is that you have hot spots on your grill or oven.
Make sure to have the butcher butterfly the meat at an even thickness, and use a mallet to pound any thick parts you notice. Bring the meat to room temperature before cooking and check for hot spots before starting. An oven thermometer is very helpful.
Can I Cook It From Frozen?
No. Always thaw fully for even cooking.
Storage & Reheating
- Refrigerator: Store any leftovers in an airtight container for up to 4 days.
- Leftovers: Great for sandwiches, wraps, salads and more!
- Freezer: Freeze sliced lamb up to 2 months in a ziploc bag.
- Reheat: Place in a 300°F oven covered with foil or in a sauce pan on the stovetop with splash of broth.
- Avoid using the microwave as it toughens lamb.
Make Ahead Strategy (Holiday Or Easter Hosting)
- Day Before: Buy the lamb, make sure it is butterflied. Make the marinade and marinate overnight.
- Morning Of: Remove from fridge and make sure it comes to room temperature.
- 2 Hours Before: Cook the lamb , rest and slice. Plate and Enjoy!
What does butterflied leg of lamb mean?
It means the bone has been removed and the meat flattened for faster, even cooking.
How long do you cook a butterflied leg of lamb?
Depending on the weight and thickness of the leg, you need about 10-15 minutes of searing on the grill or in a heavy duty pan. Then oven roasting or grilling with the lid on for an extra 30 minutes.
What temperature should lamb be cooked to?
145°F is the recommended cooking temperature by the USDA. .
Do you cover lamb while resting?
Yes, you need to loosely tent with foil.
How long should you marinate lamb?
At least 1 hour, ideally 4–12 hours.
Can I prepare it ahead?
Yes. Marinate and refrigerate up to 24 hours before cooking.
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