Leg of Lamb

Butterflied leg of lamb on the grill is one of the most impressive things you can cook with just four ingredients. Olive oil, dried rosemary, and lemon zest go on hours before grilling, giving the surface time to absorb all that fragrant, herbaceous flavor.

The butterflied cut is what makes this work on a grill. It lays flat, so you get even heat across the whole surface and those gorgeous char marks that only direct flame can deliver. Grill it to pink inside and you’ll have meat that’s juicy and tender from edge to edge.

A few pats of butter melting over the top right after it comes off the grill? That’s not optional. The butter bastes the sliced meat and adds a richness that balances the lemon and rosemary.

Chef Tips

• Let the lamb sit with the rub for at least 2-3 hours at room temperature, or overnight in the fridge. The longer the rosemary and lemon zest sit on the meat, the deeper the flavor penetrates.
• Butterflied legs have uneven thickness. Fold thinner flaps under to create a more uniform slab, or accept that you’ll have a range from medium-rare to medium across the cut. Some guests prefer it that way.
• Pull the lamb off the grill when it’s a shade pinker than you want it. Carryover heat will push it another 5 degrees while it rests.
• Rest for at least 10 minutes before slicing thin against the grain. Cutting too early means all those juices run out onto the board instead of staying in the meat.

Variations

• Add minced garlic and crushed red pepper to the rub for a Mediterranean kick.
• Swap dried rosemary for a mix of dried oregano and thyme for a more herbal profile.
• Serve sliced over arugula with shaved Parmesan and a squeeze of lemon for a warm lamb salad.