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Grilled Butterflied Leg of Lamb

8

40

Hickory

Lamb seasoned with a flavorful marinade, Traegering this primo cut will ensure every bite melts in your mouth.

8

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  • 1 Whole Lemons, Juiced and Rinds Reserved

  • 1/4 Cup Red wine vinegar

  • 4 Clove garlic, minced

  • 2 1/2 Teaspoon rosemary, minced

  • 1 Teaspoon thyme

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground black pepper

  • 1 Cup Olive oil

  • 5 Pound (4-5 lb) leg of lamb, butterflied and boneless

  • 1 Whole onion, sliced into rings

  • 1

    For the Marinade: Cut the lemon into quarters and remove the seeds. Squeeze lemon juice into a mixing bowl and reserve the lemon rinds. Add the red wine vinegar, garlic, rosemary, thyme, salt and pepper and stir until the salt crystals dissolve. Whisk in the olive oil.

    • 1 Whole Lemons, Juiced and Rinds Reserved

    • 1/4 Cup Red wine vinegar

    • 4 Clove garlic, minced

    • 2 1/2 Teaspoon rosemary, minced

    • 1 Teaspoon thyme

    • 1 Teaspoon Salt

    • 1 Teaspoon Ground black pepper

    • 1 Cup Olive oil

  • 2

    Remove any netting from the lamb and place into a large resealable plastic bag. Pour marinade into the bag, and add the onion and the reserved lemon rinds. Massage the bag to distribute the marinade and herbs. Refrigerate for several hours, or overnight.

    • 5 Pound (4-5 lb) leg of lamb, butterflied and boneless

    • 1 Whole onion, sliced into rings

  • 3

    Remove the lamb from the marinade and pat dry with paper towels. Discard the marinade.
  • 4

    When ready to cook, set temperature to High and preheat for 15 minutes. Arrange the lamb on the grill grate, fat-side down. Grill for 30-40 minutes per side or until the internal temperature reaches 135℉ for medium-rare. Let lamb leg rest for 5 minutes before slicing. To serve, slice thinly across the grain. Enjoy!

    450 ˚F

    135 ˚F

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