The Juicy Greek-Style Butterflied Lamb Recipe You’ll Adore

My culinary adventure with succulent greek-style butterflied lamb started during a sun-drenched trip through athens.

Mediterranean kitchens inspired this incredible recipe that captures authentic coastal flavors.

Fragrant herbs and bright citrus create a magical marinade dancing across tender meat.

Crisp rosemary and zesty lemon transform simple ingredients into something extraordinary.

Grilling techniques ensure each slice remains juicy and infused with robust Mediterranean seasonings.

Marinating overnight guarantees deep, complex flavor profiles that will impress dinner guests.

You’ll want to bookmark this recipe for your next special gathering.

What Makes Greek Butterflied Lamb So Delicious

• Savor Bold Mediterranean Flavors: Dive into a mouthwatering journey with this Greek-style lamb recipe packed with zesty lemon, robust garlic, and aromatic oregano that transport your taste buds straight to the sunny Mediterranean coast.
• Master Flexible Cooking Methods: Whether you're a grill master or prefer indoor cooking, this recipe offers versatile preparation options – BBQ or stove-to-oven techniques make it perfect for any cooking skill level and kitchen setup.
• Create Restaurant-Quality Meal at Home: Impress your guests with a professional-looking dish that tastes like it came straight from a high-end Greek restaurant, without requiring advanced culinary expertise or complex techniques.

What Goes Into Greek Butterflied Lamb Perfection

• Lamb: A tender and flavorful meat that becomes incredibly succulent when marinated and cooked with Mediterranean seasonings.

• Oregano, Salt, Black Pepper: Classic Greek seasonings that enhance the lamb's natural flavor and provide aromatic depth.
• Garlic: A pungent ingredient that adds robust flavor and complements the lamb's richness.

• Lemon Juice, Lemon Zest: Bright, tangy ingredients that tenderize the meat and add a fresh Mediterranean citrus note.
• Olive Oil: A traditional Greek cooking fat that helps distribute flavors and promotes even cooking.

• Oil for Brushing: Prevents sticking and helps achieve a beautiful sear on the lamb during grilling or stovetop cooking.

Grilling the Perfect Greek-Style Butterflied Lamb

Step 1: Create Flavor-Packed Marinade

Gather all your marinade ingredients in a large ziplock bag. Mix the fresh oregano, crushed garlic, sea salt, black pepper, bright lemon juice, zesty lemon zest, and rich olive oil.

Whisk these ingredients together until they create a harmonious blend that will infuse your lamb with incredible Mediterranean flavors.

Step 2: Marinate and Massage Lamb

Drop the lamb into the ziplock bag, seal it tightly, and massage the marinade thoroughly into every crevice of the meat.

Make sure the lamb is completely coated. Refrigerate and let the flavors mingle for at least 3 hours, though overnight marination will deliver the most intense taste experience.

Step 3: Bring Lamb to Room Temperature

Remove the lamb from the refrigerator about an hour before cooking. This helps the meat cook more evenly and ensures a perfect texture when it hits the heat.

Step 4: Grill Method

Fire up your grill until it’s scorching hot. Brush the grates with a light coating of oil to prevent sticking.

Place the lamb fat-side down and grill for 12 minutes. Flip and continue grilling for another 8 minutes.

Aim for an internal temperature of 135°F for a perfect medium-rare result.

Step 5: Stove and Oven Alternative

Preheat your oven to 350°F.

Cut the lamb into 2-3 large pieces for more even cooking. Heat an oiled skillet and sear the lamb on both sides for 2-3 minutes to lock in those delicious juices.

Transfer the skillet to the oven and roast for 22-25 minutes until the internal temperature reaches 135°F.

Step 6: Let the Meat Rest

Allow the lamb to rest for 10 minutes after cooking.

During this time, the internal temperature will naturally rise to about 144°F, ensuring a perfectly juicy and tender result.

Step 7: Serve with Mediterranean Flair

Slice the lamb against the grain and serve alongside a crisp Greek salad, warm flatbreads, and a generous dollop of cool tzatziki sauce.

This meal transforms a simple lamb dish into a spectacular Mediterranean feast that will transport your taste buds to the sunny shores of Greece.

Handy Tips for Juicy Greek Lamb Every Time

• Enhance marinade potency by puncturing lamb with fork before adding to ziplock bag, allowing deeper flavor penetration.
• Use fresh oregano for more vibrant, authentic Greek taste instead of dried herbs whenever possible.
• Keep lamb at room temperature before cooking to ensure even heat distribution and prevent tough, unevenly cooked meat.
• Test doneness using meat thermometer for precise medium-rare results, avoiding overcooking which dries out the lamb.
• Experiment with additional herbs like rosemary or thyme to create subtle flavor variations while maintaining traditional Greek profile.

Ways to Switch Up Greek Butterflied Lamb

• Moroccan Spice Adventure: Replace oregano with ras el hanout, add ground cumin, cinnamon, and paprika for a North African flavor profile.
• Mediterranean Herb Fusion: Swap oregano for fresh rosemary, thyme, and mint, creating a more complex herbal marinade with Mediterranean undertones.
• Smoky Chili Lamb Transformation: Incorporate chipotle powder, smoked paprika, and a touch of brown sugar for a spicy-sweet southwestern-inspired variation.
• Mediterranean Wine-Infused Version: Substitute part of the lemon juice with dry red wine, add fresh basil leaves, and include crushed red pepper flakes for depth.

What Goes Well with Greek-Style Butterflied Lamb

• Pair with Robust Red Wine: Select a bold Greek red like Agiorgitiko or Xinomavro that complements the lamb's rich, herbal flavors and cuts through its fatty texture.
• Match with Crisp Greek Salad: Create a refreshing side of tomatoes, cucumbers, red onions, and feta cheese dressed in olive oil to balance the meat's intense profile.
• Serve with Herbed Tzatziki: Prepare a cool, tangy yogurt sauce with cucumber, garlic, and fresh dill to provide a creamy counterpoint to the grilled lamb's warmth.
• Complement with Lemony Flatbread: Grill or warm soft pita brushed with olive oil and sprinkled with za'atar to soak up delicious meat juices and add textural contrast.

How to Store Leftover Greek Lamb with Flavor Intact

• Refrigerate: Store leftover lamb in an airtight container within 2 hours of cooking. Keep refrigerated for up to 3-4 days. Wrap tightly in plastic wrap or aluminum foil to prevent drying out.
• Freeze: Slice lamb before freezing. Place in freezer-safe container or heavy-duty freezer bag. Remove excess air to prevent freezer burn. Freeze for up to 3 months. Label with date and contents.
• Reheat Oven Method: Preheat oven to 325°F. Place lamb in baking dish with a splash of broth or water. Cover with foil to retain moisture. Warm for 10-15 minutes until heated through. Check internal temperature reaches 165°F for food safety.
• Microwave Quick Reheat: Place lamb slices on microwave-safe plate.

Common Questions About Greek Butterflied Lamb

• What makes this marinade special?

The combination of lemon, garlic, oregano, and olive oil creates a classic Greek flavor profile that tenderizes the lamb and infuses it with authentic Mediterranean taste.

• Can I use dried herbs instead of fresh?

Yes, use 1/3 the amount of dried oregano compared to fresh. Dried herbs are more concentrated, so adjust accordingly to prevent overpowering the meat.

• How do I know the lamb is perfectly cooked?

Use a meat thermometer to check internal temperature. For medium-rare, aim for 135°F (57°C), which will rise to 144°F (62°C) during resting. The meat should be pink and juicy.

• What type of lamb works best for this recipe?

Butterflied leg of lamb is ideal.

Succulent Greek-Style Butterflied Lamb with Lemon, Garlic & Oregano Recipe

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4.5 from 17 reviews

• Total Time: 24 hours 12-15 minutes or 24-28 minutes
• Yield: 6 1x

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Description

Savory Greek-style Butterflied Lamb celebrates Mediterranean culinary magic with zesty lemon, robust garlic, and fragrant oregano. Marinated and grilled to perfection, this dish brings Mediterranean warmth right to your plate, inviting you to savor each delicious bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1.5 kilograms / 3 pounds butterflied (boneless) lamb leg

Marinade & Seasoning:

• 1 tablespoon dried oregano
• 3 large garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest

Oils & Cooking Liquids:

• 1/2 cup olive oil
• 1 tablespoon oil (for brushing grill or pan)

Serving Accompaniments:

• Lemon wedges
• Oregano leaves
• Flatbreads
• Pita breads
• Tzatziki
• Greek salad

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Instructions

1. Create a robust marinade by blending freshly chopped oregano, crushed garlic, kosher salt, cracked black pepper, zesty lemon juice, fragrant lemon zest, and premium olive oil in a large resealable bag.
2. Gently place the butterflied lamb into the marinade, seal carefully, and massage thoroughly to ensure complete and even coating. Refrigerate for a full 24 hours, with an absolute minimum of 3 hours for flavor infusion.
3. Remove lamb from refrigerator approximately 1 hour before cooking to allow meat to reach room temperature, promoting even cooking.
4. For barbecue method: Heat grill to high intensity. Lightly oil grates to prevent sticking. Position lamb fat-side down, grilling for 12 minutes, then flip and continue grilling for an additional 8 minutes until internal temperature reaches 135°F for medium-rare.
5. For stovetop-oven technique: Preheat oven to 350°F. Divide lamb into 2-3 substantial pieces. Sear in a hot, oiled skillet for 2-3 minutes on each side to develop a rich golden crust.
6. Transfer seared lamb to preheated oven, roasting for 22-25 minutes until internal temperature hits 135°F for perfect medium-rare doneness.
7. Allow meat to rest undisturbed for 10 minutes, during which internal temperature will naturally rise to approximately 144°F, ensuring optimal juiciness.
8. Carve lamb into elegant slices and serve alongside traditional Greek salad, warm flatbreads, and cooling tzatziki sauce.

Notes

• Marinate overnight for maximum flavor infusion, allowing herbs and spices to deeply penetrate the meat’s fibers.
• Choose a high-quality leg of lamb with some fat marbling to ensure tenderness and rich, juicy results.
• Use a meat thermometer for precise doneness, preventing overcooking and maintaining succulent texture.
• For gluten-free adaptation, serve with gluten-free flatbreads or skip bread entirely and pair with roasted vegetables.

• Prep Time: 24 hours (minimum 3 hours)
• Cook Time: 12–15 minutes (BBQ) or 24–28 minutes (stove + oven)
• Category: Dinner
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 0 g
• Sodium: 500 mg
• Fat: 35 g
• Saturated Fat: 8 g
• Unsaturated Fat: 25 g
• Trans Fat: 0 g
• Carbohydrates: 2 g
• Fiber: 0 g
• Protein: 30 g
• Cholesterol: 90 mg