Greek Butterflied Lamb Leg
A delicious and flavorful dish featuring tender lamb marinated in a mix of oregano, garlic, lemon juice, and olive oil, perfect for gatherings or special occasions.
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.
Notes
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.