Name: Grilled Leg of Lamb With Lemon-Garlic Marinade
Cook time: 30 minutes
Total time: 30 minutes plus marinating
Yield: 8 servings
Ingredients: ½ cup extra-virgin olive oil; ¼ cup freshly squeezed lemon juice plus more lemons, halved, for serving; 4 garlic cloves, finely chopped; 1 Tbsp. dried oregano; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; 1 tsp. freshly ground black pepper; 1 (4½–5 lb.) butterflied boneless leg of lamb, trimmed of fat; Special Equipment: A large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10–12-inch) metal skewers

A butterflied grilled leg of lamb cut into slices on a platter with charred lemons.

Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Simon Andrews

No one needs to know how little time you spent actually cooking this grilled leg of lamb recipe. If your grocer only has bone-in leg of lamb, ask the butcher to butterfly it for you—or grab it and butterfly it yourself: A leg of lamb consists of two large sections with a few different muscles. Butterflying makes it a level grilling field; the meat will cook evenly but still be thick enough to get a good sear without overcooking. Pick either section and on the inner, rougher side (where the bone has been removed), cut horizontally into the muscle and open it as you would a book. Once you’ve laid that side of the leg flat, tackle the other in the same way.

The lamb can be prepped and dropped into the zesty Greek-inspired marinade up to 24 hours before you plan to cook it. Customize the mix by swapping the oregano for dried mint. Add a tablespoon of chopped fresh rosemary straight from your summer garden, or the grated lemon zest before you squeeze out its juice. To help the butterflied leg of lamb cook uniformly (and make it easier to turn on the grill), secure it by running three or four long metal skewers crosswise through the lamb.

If you’re using a gas or charcoal grill, keep close watch after the initial sear. You may need to rotate the lamb off high heat and toward the cooler side of the grill, using indirect heat to prevent overcooking and avoid flare-ups. Use an instant-read thermometer to guarantee it’s perfectly juicy, then take it off the grates and let the cooked lamb rest for a full 20 minutes before slicing. Serve with Greek-style lemon potatoes and a green salad, plus lightly chilled red wine or verjus. Store leftovers in an airtight container in the fridge for up to four days.

Note: If you aren’t able to grill outdoors, lamb can be cooked in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan, uncovered, turning over once, 12–14 minutes per side.

Recipe information

Total Time
30 minutes plus marinating
Yield
8 servings

Ingredients

½ cup extra-virgin olive oil

¼ cup freshly squeezed lemon juice plus more lemons, halved, for serving

4 garlic cloves, finely chopped

1 Tbsp. dried oregano

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

1 tsp. freshly ground black pepper

1 (4½–5 lb.) butterflied boneless leg of lamb, trimmed of fat

Special Equipment: A large (2-gallon) heavy-duty sealable plastic bag; 3 or 4 (10–12-inch) metal skewers

Preparation

Step 1
Combine ½ cup extra-virgin olive oil, ¼ cup freshly squeezed lemon juice, 4 garlic cloves, finely chopped, 1 Tbsp. dried oregano, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. freshly ground black pepper in sealable plastic bag. Add 1 (4½–5 lb.) butterflied boneless leg of lamb, trimmed of fat, and seal bag, pressing out air. Turn bag to coat lamb, then put bag in a shallow baking pan and marinate, chilled, turning bag occasionally, at least 8 hours and up to 24.
Step 2
Remove lamb from refrigerator about 1 hour before grilling. Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.
Step 3
Remove lamb from marinade (discard marinade) and run 3 or 4 skewers lengthwise through lamb about 2 inches apart. Grill on a lightly oiled grill rack, covered only if using gas grill, turning over occasionally and, if necessary, moving around on grill to avoid flare-ups, until thermometer registers 125–128°F, 8–14 minutes total for medium-rare, or to your desired doneness.
Step 4
Transfer lamb to a cutting board and remove skewers. Let lamb stand, loosely covered with foil, 20 minutes. (Internal temperature will rise to 135°F while meat stands.)
Step 5
Grill extra lemons, halved, cut side down, over direct heat until lightly charred and juices start to caramelize about 4 minutes.
Step 6
Cut lamb across the grain into slices and serve with grilled lemons for squeezing.
Do ahead: Lamb can be marinated up to 24 hours ahead; keep chilled.
Editor’s note: This recipe for grilled leg of lamb was first printed in the May 2006 issue of ‘Gourmet’ as ‘Grilled Marinated Leg of Lamb.’ Head this way for more of our best recipes for the grill →