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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Remove lamb from refrigerator approximately 1 hour before cooking to allow meat to reach room temperature, promoting even cooking.
- 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.
- 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.
- Transfer seared lamb to preheated oven, roasting for 22-25 minutes until internal temperature hits 135°F for perfect medium-rare doneness.
- Allow meat to rest undisturbed for 10 minutes, during which internal temperature will naturally rise to approximately 144°F, ensuring optimal juiciness.
- 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