This butterflied leg of lamb marinates overnight, grills quickly on a barbecue or a hot griddle pan, and results in juicy, flavourful slices. Serve it thinly sliced with a large green salad for a satisfying meal.
Recently I attended the launch of the “Lamb. Tasty, easy, fun” campaign celebrating lamb across the UK, Ireland and Europe. Watching the food prepared by Cyrus Todiwala at Café Spice Namasté reinforced how versatile and delicious lamb can be. I realised I often reach for lamb in my own shopping: from hearty stews to one-pot roasts and, my favourite, a butterflied leg of lamb.
Buying and cooking more lamb supports farmers and helps preserve rare breeds. It also encourages exploring the range of cuts available: mince for quick weekday dishes, slow-cooked shanks for comfort food, and legs of lamb when you want something succulent that cooks quickly. A butterflied boneless leg gives excellent results—tender, evenly cooked meat that takes on a marinade beautifully and is perfect for grilling or using a heavy griddle pan.
The following recipe is adapted with small tweaks for a simple, reliable barbecue marinade. Marinate the lamb overnight for the best flavour and texture, and if you’re unsure about doneness, use a meat thermometer to check internal temperature. Cooking on a stovetop griddle works well when a barbecue isn’t available—just be ready for a bit more smoke.
BBQ Marinated Butterflied Leg of Lamb
This butterflied leg of lamb cooks quickly on the BBQ or a griddle pan and is succulent and delicious. Serve sliced thinly with a large green salad and a sweet-spicy condiment such as chilli jam, sriracha or hot pepper jelly.
Details
- Prep Time: about 2 hours (including marinating time)
- Cook Time: approximately 40 minutes
- Total Time: about 2 hours 40 minutes
- Servings: 3–4
Ingredients
- 900 g (about 2 lb) boneless leg of lamb, butterflied
For the marinade
- 200 ml (7 fl oz) red wine
- 3 tbsp orange marmalade
- 2 tbsp red wine vinegar
- 1 small red onion, very finely chopped
- 3 garlic cloves, minced
- 1 tsp fresh rosemary leaves, very finely chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
- Prepare the marinade by whisking together the red wine, orange marmalade, red wine vinegar, finely chopped red onion, minced garlic and chopped rosemary. Season with a little sea salt and freshly ground black pepper.
- Place the butterflied leg of lamb in a shallow ceramic or glass dish and pour the marinade over it, turning the meat to coat evenly. Cover tightly with foil and refrigerate for a minimum of a couple of hours, preferably overnight, to let the flavours penetrate.
- When ready to cook, remove the lamb from the fridge and let it come close to room temperature for 20–30 minutes. Pat the meat dry with kitchen paper and reserve the leftover marinade for basting.
- Preheat your barbecue to medium heat or heat a heavy cast-iron griddle pan on the stovetop over medium-high heat. If using a griddle, brush lightly with vegetable oil to prevent sticking.
- Place the lamb on the grill fat side down and cook for about 10 minutes. Turn the lamb over, brush with the reserved marinade, and cook for another 10 minutes. Continue to turn and baste occasionally so the meat cooks evenly and develops a caramelised surface.
- Cook for a total of roughly 40 minutes, adjusting time to suit the thickness of the leg and your preferred doneness. A meat thermometer can be helpful: aim for your desired internal temperature (for example, medium-rare around 55–57°C / 130–135°F, resting will bring it up a few degrees).
- Remove the lamb from the heat and allow it to rest loosely covered with foil for about 10 minutes. Resting helps the juices redistribute and keeps the slices moist.
- Carve the lamb across the grain into thin slices. Serve with a big green salad and a chilli jam, sriracha or hot pepper jelly on the side for a sweet-spicy contrast.
Notes
Stovetop method: Use a large griddle pan and keep the heat medium-high. Brush the pan with a little oil and follow the same timing and basting routine as for the barbecue. Cooking on a griddle can be smoky—open a window or switch on an extractor fan if possible.
Nutrition
Nutrition values are approximate and will vary depending on portion size and specific ingredients used.
- Calories: 70 kcal (approx. per serving base value)
- Carbohydrates: 17 g
- Sugar: 13 g
- Sodium: 14 mg
- Potassium: 65 mg
- Vitamin C: 4.6 mg
- Calcium: 21 mg
- Iron: 0.1 mg
Enjoy this easy, flavour-packed butterflied leg of lamb as a quick weeknight centrepiece or a relaxed weekend barbecue dish. Properly marinated and rested, it makes tender, impressive slices with minimal fuss.
