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Grilling a butterflied leg of lamb is an excellent way to bring bold flavor, tenderness, and elegance to your backyard barbecue. Unlike more traditional roasts, the butterflied cut allows for faster cooking, better seasoning penetration, and more surface area to absorb smoky, charred notes from the grill. Whether you’re preparing for a weekend cookout or a special gathering, this method ensures juicy, flavorful lamb every time.
In this guide, you’ll learn everything you need from selecting the perfect cut to marinating, grilling, and serving a butterflied leg of lamb like a true BBQ pro.
What is a Butterflied Leg of Lamb?
A butterflied leg of lamb is simply a leg that has had the bone removed and been sliced open and flattened. The result is a wide, relatively even piece of meat that cooks more quickly and uniformly on a grill.
Unlike bone-in cuts that take longer to cook and are better suited to low-and-slow roasting, a butterflied leg of lamb is perfect for direct and indirect grilling. Plus, it offers a higher surface area, meaning more exposure to marinades and rubs for amplified flavor.
Choosing the Right Cut
When selecting your lamb, quality matters. Choose a leg of lamb from a reputable butcher or grocery store that looks bright, firm, and well-trimmed. The ideal weight is around 3 to 5 pounds for a butterflied cut—enough to feed 6–8 people generously.
If you’re buying bone-in, ask your butcher to butterfly it for you or follow a reliable guide to debone and flatten the meat yourself. Boneless, pre-butterflied legs are also available in most major supermarkets and butcher shops.
Look for:
- Pink to deep red color with firm texture
- Moderate marbling for moisture and flavor
- Even thickness for consistent cooking
Preparing the Lamb
1 Trimming and Cleaning
Start by laying the butterflied lamb flat on a clean cutting board. Trim any excess fat or silver skin that could lead to tough, chewy spots. Aim for a uniform thickness across the surface—use a sharp knife to make shallow cuts to even out thicker portions.
If parts are much thicker, consider scoring the surface lightly with a knife to help the heat penetrate faster and allow the marinade to absorb more effectively.
2 Marinating the Lamb
Marinating is crucial. Lamb has a naturally rich flavor, and a good marinade enhances it while also tenderizing the meat.
Here’s a go-to Mediterranean-inspired marinade:
Ingredients:
- ½ cup olive oil
- 5 cloves garlic, minced
- Juice of 2 lemons
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped oregano
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions:
- Combine all ingredients in a bowl or zip-top bag.
- Place the lamb in the marinade, ensuring it’s well coated.
- Cover and refrigerate for at least 4 hours, preferably overnight.
Rotate occasionally to ensure even coverage. Remove from the fridge about 30 minutes before grilling to allow it to come to room temperature.
Preparing the Grill
1 Charcoal vs. Gas Grill
Charcoal Grill:
Provides deeper, smokier flavor—ideal for lamb lovers. Use lump charcoal or briquettes and add wood chips (like hickory, oak, or applewood) for extra depth.
Gas Grill:
More convenient and easier to manage temperature. While it may not provide the same intensity of smokiness, it’s still perfectly suitable for butterflied lamb.
2 Setting Up for Two-Zone Cooking
Create a two-zone fire by heating one side of the grill to high and leaving the other side on low or indirect heat. This setup gives you the flexibility to sear and then finish the lamb more gently without burning it.
- On a charcoal grill, pile coals to one side.
- On a gas grill, turn burners high on one side and off/low on the other.
3 Preheating and Cleaning Grates
Preheat your grill for about 10–15 minutes and brush the grates clean. Lightly oil the grates using a paper towel dipped in vegetable oil to prevent the lamb from sticking.
BBQ Grilling Instructions
1 Grilling Time & Temperature
Target Internal Temps:
- Medium-rare: 130–135°F
- Medium: 135–145°F
Estimated Grill Time:
- Total time: 25–35 minutes
- Grill each side for about 12–18 minutes, depending on the thickness.
Start on the hot side of the grill to sear the outside—roughly 4–5 minutes per side. Then, move to the cooler side and cook with the lid closed until desired internal temperature is reached.
2 Flipping and Monitoring
Flip the lamb only once or twice during grilling. Over-flipping can disrupt the sear and release juices. Use long-handled tongs and avoid piercing the meat, which causes moisture loss.
Check internal temperature using a meat thermometer inserted into the thickest part.
3 Optional: Smoking for Extra Flavor
Want next-level flavor? Add soaked wood chips to the coals or use a smoker box on your gas grill. Popular wood choices for lamb:
- Hickory (bold and smoky)
- Applewood (mild and fruity)
- Mesquite (strong and earthy—use sparingly)
Close the lid to trap the smoke while the lamb cooks on the indirect heat zone.
Resting and Slicing
Once the lamb reaches your desired internal temperature, remove it from the grill and let it rest for 10–15 minutes under loosely tented foil. This allows the juices to redistribute, keeping the meat moist.
To slice:
- Cut against the grain for maximum tenderness.
- Slice into thin strips or medallions depending on presentation preference.
Serving Suggestions
Butterflied grilled leg of lamb pairs beautifully with a variety of sides and sauces. Here are some ideas to elevate your BBQ spread:
Side Dishes
- Grilled vegetables (zucchini, bell peppers, red onions)
- Lemon-garlic roasted potatoes
- Couscous salad with cucumber and tomato
- Charred asparagus or green beans
Sauce Pairings
- Chimichurri: herbaceous and zesty
- Mint yogurt sauce: cooling and creamy
- Garlic aioli: rich and savory
- Tzatziki: tangy and refreshing
Serve with warm pita or naan bread for a complete Mediterranean-style BBQ feast.
Common Mistakes to Avoid
Avoid these pitfalls to ensure a successful grilling experience:
- Skipping the marinade – Lamb needs that flavor boost and tenderization.
- Uneven thickness – Leads to overcooked and undercooked spots.
- Grilling straight from the fridge – Causes uneven cooking.
- Using high heat only – Burns the exterior before the inside cooks.
- Not resting the meat – Juices run out, leaving the lamb dry.
FAQs
Q: Can I BBQ lamb straight from the fridge?
A: It’s best to let the lamb rest at room temperature for 30 minutes before grilling. Cold meat cooks unevenly.
Q: Should I trim all the fat off the lamb?
A: Trim excess fat but leave some for flavor and moisture. Too much fat can lead to flare-ups.
Q: How do I store leftovers?
A: Wrap tightly and refrigerate for up to 3 days. Reheat gently or use in wraps, salads, or sandwiches.
Conclusion
Grilling a butterflied leg of lamb is easier than you might think and it’s guaranteed to impress. With the right prep, a flavorful marinade, proper grill setup, and attention to detail, you can deliver a juicy, perfectly cooked centerpiece that’s bursting with Mediterranean flavor.
Fire up the grill, invite your guests, and get ready to turn this tender cut of lamb into your new BBQ favorite. Once you try it, you’ll never look at lamb the same way again.