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Greek Butterflied Lamb Leg

This Greek Butterflied Lamb Leg recipe is simple, bold, and packed with classic Mediterranean flavor. With lemon, garlic, herbs, and olive oil, the lamb cooks quickly and evenly for a meal that feels special yet easy enough for weeknights.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 20 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main
Cuisine: Greek
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lamb & Marinade
  • 1 butterflied leg of lamb about 4-5 lbs
  • 4 cloves garlic minced
  • 2 tbsp lemon juice freshly squeezed
  • 1 tsp lemon zest
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tbsp fresh rosemary chopped
  • 1.5 tsp salt or to taste
  • 1 tsp black pepper freshly ground

Equipment

  • Grill or Oven

Method
 

  1. Pat the lamb dry and lay it flat on a cutting board. This helps the seasoning stick well.
  2. In a small bowl, mix together olive oil, garlic, lemon juice and zest, oregano, rosemary, salt, and black pepper.
  3. Rub the mixture generously over the lamb, pressing it in well for maximum flavor.
  4. Let the lamb sit at room temperature for 20 minutes to absorb the flavors.
  5. Preheat your grill or oven to medium-high heat (about 400°F / 200°C).
  6. Grill or roast the lamb for about 10 to 12 minutes per side, depending on thickness and desired doneness.
  7. Remove from heat and let it rest for 10 minutes before slicing thinly.

Notes

You can marinate the lamb overnight in the refrigerator for deeper flavor. Add a pinch of cumin or paprika for variation. Pairs well with roasted potatoes, Greek salad, or warm pita bread.