Grilled Butterflied Leg of Lamb

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
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Updated on 02/8/22
Meat On Grill

Raja Hazriq / EyeEm / Getty Images
Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 8 servings
Nutrition Facts (per serving)
929 Calories
60g Fat
3g Carbs
88g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 929
% Daily Value*
Total Fat 60g 77%
Saturated Fat 24g 120%
Cholesterol 316mg 105%
Sodium 670mg 29%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 88g
Vitamin C 6mg 31%
Calcium 53mg 4%
Iron 7mg 40%
Potassium 1116mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This leg of lamb recipe from the American Lamb Board is an excellent way to grill up a leg of lamb without a rotisserie and without having to worry about drying out the lamb before the center gets cooked. Typically a boneless leg of lamb is already butterflied, but you want to make sure that it has a uniform thickness, so it will cook evenly. 

Ingredients

  • 1 tablespoon dry mustard

  • 1 teaspoon ground cardamom, or ground ginger

  • 1 tablespoon apple cider vinegar

  • 1/2 cup (120 milliliters) frozen apple juice concentrate, thawed

  • 1/2 cup (120 milliliters) Dijon mustard

  • 1 tablespoon fresh rosemary

  • 2 tablespoons (30 milliliters) olive oil

  • Kosher salt, to taste

  • 4 to 6 pounds (1 4/5 to 2 3/4 kilograms) American lamb leg, boned and butterflied

Steps to Make It

  1. Combine first 3 ingredients in a small bowl.

  2. Gradually whisk in vinegar. Let stand 15 minutes.

  3. Whisk in apple juice concentrate, mustard, rosemary, and oil.

  4. Season marinade to taste with coarse salt and pepper.

  5. Place lamb in glass baking dish and sprinkle with salt and pepper.

  6. Spread 1/3 cup/80 mL of the marinade over the top to coat. Turn over and sprinkle with salt and pepper. Spread remaining marinade over lamb.

  7. Cover dish with plastic wrap and chill overnight.

  8. Preheat grill to medium heat and spray grill rack with nonstick spray.

  9. Place lamb on grill and reserve dish with marinade. Grill 15 minutes. Turn lamb over. Grill 15 minutes, brushing with marinade from the reserved dish.

  10. Turn lamb over again and grill until thermometer registers 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well, often brushing with marinade, about 5 minutes longer per side.

  11. Transfer lamb to a platter.

  12. Cover loosely with foil and let rest 15 min.

  13. Slice lamb thinly and arrange on a platter to serve.