Butterflied Leg Of Lamb (Grilled)
Juicy, flavorful grilled leg of lamb marinated in red wine, soy, garlic, mint, and herbs, perfect for gatherings or special occasions with bold Mediterranean flavors.
Ingredients
Instructions
- Combine wine, soy sauce, garlic, mint, rosemary, and pepper in a bowl.
- Pour the marinade over the butterflied leg of lamb in a shallow glass baking pan.
- Refrigerate, covered, for 6 hours, turning frequently.
- Preheat the grill to medium-high heat.
- Drain the lamb, reserving the marinade.
- Grill the lamb 4 inches above the coals for about 20 minutes on each side, basting frequently with the marinade.
- Check for doneness after 30 to 40 minutes.
- When cooked, cut into thin slices and serve.
Tips & Substitutions
For the best flavor, marinate the lamb for at least 6 hours, but overnight is even better. If you don’t have fresh mint, dried mint can be used, although the flavor will be less vibrant. Consider adding a splash of lemon juice to the marinade for extra acidity. If you're looking for a quicker alternative, try using Grilled Marinated Lamb Chops as a simpler option.
Serving Suggestions
This grilled lamb pairs beautifully with Mediterranean recipes such as a fresh Venetian Salad or roasted vegetables. Serve it with a side of couscous or garlic mashed potatoes for a hearty meal. A light red wine would complement the dish, enhancing the flavors of the marinade. Consider adding a yogurt sauce for a cooling contrast.
Storage & Reheating
Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in a skillet over low heat with a splash of broth or water to prevent drying out. Cover with a lid until warmed through. Alternatively, it can be enjoyed cold in a sandwich or salad.
Nutrition & Diet Analysis (per serving)
Each serving of Butterflied Leg Of Lamb (Grilled) contains roughly 255 calories, with 10g protein, 31g carbohydrates, and 11g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of lamb for this recipe?
Yes, you can use a boneless leg of lamb or even lamb chops if you prefer. Just adjust the cooking time accordingly, as smaller cuts will cook faster. Ensure that the marinade is still applied generously for optimal flavor.
How can I tell when the lamb is done cooking?
For medium-rare lamb, aim for an internal temperature of 130-135°F. Use a meat thermometer for accuracy. Remember that the meat will continue to cook slightly after being removed from the grill, so it's okay to take it off the heat a bit earlier than your target temperature.
What can I do with leftover marinade?
Leftover marinade should not be reused unless it's boiled for at least 5 minutes to kill any bacteria. Alternatively, you can use it as a base for a sauce by reducing it in a saucepan until thickened and serving it over the grilled lamb or vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).