Deliciously Flavorful Greek Butterflied Lamb Leg
Greek Butterflied Lamb Leg
Introduction
Greek Butterflied Lamb Leg is a delicious and flavorful dish that is perfect for gatherings or special occasions. This recipe features tender lamb marinated in a mix of oregano, garlic, lemon juice, and olive oil. The result is a succulent and aromatic meal that brings the tastes of Greece right to your table.
Why Make This Recipe
There are several reasons to consider making Greek Butterflied Lamb Leg. First, it is simple to prepare, requiring only a few key ingredients that pack a punch of flavor. Additionally, the marinating time allows the flavors to seep deeply into the meat, enhancing its taste. Cooking it is flexible too—whether on the barbecue or in the oven, you can choose the method that best suits your kitchen and preferences. Finally, it’s a crowd-pleaser; serve it with fresh sides, and your guests will be delighted!
How to Make Greek Butterflied Lamb Leg
Making Greek Butterflied Lamb Leg is a straightforward process that involves mixing the marinade, marinating the meat, and cooking it to perfection. Follow these steps for a tasty meal.
Ingredients
- 1.5 – 1.8kg / 3 – 3.6 lb butterflied (ie. boneless) lamb leg
- 1 tbsp dried oregano
- 3 large garlic cloves, minced using a garlic press
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest (zest of 1 lemon)
- 1/2 cup olive oil
- 1 tbsp oil (for brushing BBQ or for stove sear)
- Lemon (for garnish)
- Oregano leaves (optional garnish)
- Flatbreads or store-bought pita breads
- Greek Salad
- Tzatziki
- More ideas listed in the post
Directions
- Mix marinade ingredients in a large ziplock bag.
- Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
- Seal bag and marinate for 24 hours (3 hours minimum).
- Remove lamb from the fridge 1 hour prior to cooking (to take fridge chill out for more even cooking).
BBQ Instructions:
- Brush grates with oil then preheat BBQ until very hot (takes about 15 minutes).
- Remove lamb from marinade and place on the grill, fat side down.
- Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature reads 57°C/135°F for medium-rare.
- Loosely cover with foil, and rest for 10 minutes before serving.
Stove/Oven Instructions:
- Preheat oven to 180°C/350°F. Place a rack on a tray.
- Cut lamb into 2 or 3 large pieces to fit your skillet.
- Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2-3 minutes each side.
- Roast for 22-25 minutes, or until the thickest part reads 57°C/135°F for medium-rare.
- Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
How to Serve Greek Butterflied Lamb Leg
You can slice the lamb at the table or slice it beforehand and arrange it nicely on a platter. It pairs well with Greek Salad, Tzatziki, and flatbreads, creating a delightful meal for you and your guests.
How to Store Greek Butterflied Lamb Leg
If you have leftovers, store them in an airtight container in the refrigerator. The lamb will stay fresh for up to 3 days. You can reheat it gently in the oven or on the stovetop, ensuring it doesn’t dry out.
Tips to Make Greek Butterflied Lamb Leg
- Marinate the lamb for a longer time if you can; 24 hours is ideal for enhancing flavor.
- Use a meat thermometer to check the internal temperature for perfect cooking.
- Allow the lamb to rest before slicing to retain its juices.
Variation
You can customize this recipe by adding different herbs or spices to the marinade. Try rosemary or thyme for a unique twist!
FAQs
1. Can I use bone-in lamb for this recipe?
Yes, you can, but make sure to adjust the cooking time since bone-in cuts take longer to cook.
2. What’s a good side dish to serve with Greek Butterflied Lamb Leg?
Greek Salad, Tzatziki, and flatbreads are excellent options. You can also serve it with roasted vegetables or rice.
3. Can I cook this lamb in a slow cooker?
While the recipe is designed for grilling or roasting, you can use a slow cooker to cook the marinated lamb on low for about 6-8 hours until tender.
Now that you know how to make Greek Butterflied Lamb Leg, why not give it a try? Enjoy the wonderful flavors and the smiles it brings to the table!
Greek Butterflied Lamb Leg
Ingredients
For the Marinade
- 1.5 – 1.8 kg butterflied (ie. boneless) lamb leg 3 – 3.6 lb
- 1 tbsp dried oregano
- 3 large garlic cloves, minced Using a garlic press
- 2 tsp salt
- 1 tsp black pepper
- 1/3 cup fresh lemon juice
- 1 tbsp lemon zest (zest of 1 lemon)
- 1/2 cup olive oil
- 1 tbsp oil for brushing BBQ or for stove sear
For Serving
- Lemon (for garnish)
- Oregano leaves (optional garnish)
- Flatbreads or store-bought pita breads
- Greek Salad
- Tzatziki
Instructions
Preparation
- Mix marinade ingredients in a large ziplock bag.
- Add lamb, massage bag well to get the marinade into all the meat cracks and crevices.
- Seal bag and marinate for 24 hours (3 hours minimum).
- Remove lamb from the fridge 1 hour prior to cooking to take fridge chill out for more even cooking.
BBQ Instructions
- Brush grates with oil then preheat BBQ until very hot (takes about 15 minutes).
- Remove lamb from marinade and place on grill, fat side down.
- Cook for 12 minutes, then turn and cook the flesh side for 8 minutes, or until the internal temperature reads 57°C/135°F for medium-rare.
- Loosely cover with foil, and rest for 10 minutes before serving.
Stove/Oven Instructions
- Preheat oven to 180°C/350°F. Place a rack on a tray.
- Cut lamb into 2 or 3 large pieces to fit your skillet.
- Heat oil in skillet over medium-high heat. Sear until golden brown on both sides, around 2-3 minutes each side.
- Roast for 22-25 minutes, or until the thickest part reads 57°C/135°F for medium-rare.
- Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
