Grilled Butterflied Leg Of Lamb(Like The Song, Parsley, Sage, Rosemary And Thyme)
Juicy, flavorful butterflied leg of lamb marinated in herbs, lemon, and red wine, perfect for grilling and serving at family gatherings or special occasions.
Ingredients
Instructions
- Prepare the butterflied leg of lamb by removing all fat and skin.
- Place the lamb in a large, nonreactive enamel pot, dish, or casserole.
- Combine olive oil, lemon juice, crushed garlic, bay leaves, parsley sprigs, salt, pepper, sage, rosemary, and thyme.
- Pour the marinade over the lamb, ensuring it is about half covered.
- Add enough good quality red wine to completely cover the lamb in the marinade.
- Marinate the lamb in this mixture for 24 hours, turning occasionally to distribute the marinade evenly.
Tips & Substitutions
For a more intense flavor, consider letting the lamb marinate for up to 48 hours. If you don't have bay leaves, try using a splash of Worcestershire sauce for depth. Fresh herbs can also be substituted for dried ones; use three times the amount. Ensure your grill is preheated to medium-high for a perfect sear.
Serving Suggestions
Serve the grilled butterflied leg of lamb with a side of roasted vegetables or a fresh Greek salad for a delightful meal. It pairs beautifully with Lemon Broiled Lamb Leg for a themed dinner. A refreshing tzatziki sauce can also enhance the flavors, making it perfect for summer gatherings.
Storage & Reheating
Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F until warmed through, about 15-20 minutes. Alternatively, you can slice it and quickly sear it in a pan for added flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Butterflied Leg Of Lamb(Like The Song, Parsley, Sage, Rosemary And Thyme) contains roughly 243 calories, with 9g protein, 17g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (28% of the Daily Value) and iron (27% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 564mg per serving (25% 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 substitute a boneless lamb shoulder or rack of lamb if you prefer. Just adjust the cooking time accordingly, as different cuts may require varying grill times for optimal tenderness.
What should I do if I don't have fresh herbs?
If fresh herbs are unavailable, dried herbs work well in this recipe. Use one-third of the amount called for in the recipe, as dried herbs are more potent. Just make sure to mix them thoroughly into the marinade.
How can I tell when the lamb is done cooking?
For medium-rare lamb, aim for an internal temperature of 145°F. Use a meat thermometer to check, inserting it into the thickest part of the meat. Remember, the lamb will continue to cook slightly after removing it from the grill, so consider taking it off at around 140°F.
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).