Go Back
Greek butterflied leg of lamb roasted to perfection with herbs and spices

Greek Butterflied Lamb Leg

A flavorful Mediterranean dish featuring tender lamb marinated in aromatic herbs and zesty lemon, perfect for gatherings.
Print Recipe Pin Recipe
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 kg butterflied lamb leg Boneless cut ideal for grilling or roasting.
  • 1 tbsp dried oregano Essential to Greek cuisine.
  • 3 large cloves garlic, minced Infuses robust flavor.
  • 2 tsp salt Enhances overall taste.
  • 1 tsp black pepper Adds a hint of heat.
  • 1/3 cup fresh lemon juice Provides brightness and acidity.
  • 1 tbsp lemon zest Intensifies citrus flavor.
  • 1/2 cup olive oil Rich mouthfeel, essential in Mediterranean cooking.
For Cooking
  • 1 tbsp oil For brushing the barbecue or skillet.
  • lemon slices For garnish.
  • oregano leaves Optional garnish.
  • flatbreads or store-bought pita breads Perfect for wrapping.
  • Greek Salad Refreshing side dish.
  • Tzatziki Creamy dip that complements the lamb.

Method
 

Preparation
  1. In a large ziplock bag, mix together the dried oregano, minced garlic, salt, black pepper, lemon juice, lemon zest, and olive oil.
  2. Place the butterflied lamb leg inside the bag, seal it tightly, and massage the marinade into the meat. Marinate for a minimum of 3 hours, ideally 24 hours.
Cooking
  1. One hour before cooking, take the lamb out of the fridge to let it come to room temperature.
  2. Brush the grill grates with oil and preheat it until very hot, about 15 minutes.
  3. Remove the lamb from the marinade and place it fat-side down on the grill. Grill for about 12 minutes, then flip to cook the flesh side for another 8 minutes.
  4. Allow resting for 10 minutes by loosely covering the lamb with foil.
  5. For oven option, preheat your oven to 180°C (350°F). Cut the marinated lamb into 2 or 3 large pieces and sear in a heated skillet over medium-high heat until golden brown (about 2-3 minutes each side). Then roast in the oven for 22-25 minutes.
  6. Slice the lamb before serving and arrange on a platter with Greek salad, tzatziki, and warm flatbreads.

Notes

For deeper flavor, add fresh herbs like rosemary or thyme to the marinade. For a smoky taste, use a charcoal grill. Always use a meat thermometer for perfect doneness.