Butterflied lamb leg with a yogurt-herb marinade
Mediterranean Grilled Lamb Leg
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
8
1 lamb leg
Difficulty
Medium
Cost
Premium
$$$
Mediterranean Grilled Lamb Leg
Butterflied lamb leg with a yogurt-herb marinade
★4.4(14)
A butterflied leg of lamb marinated in yogurt, lemon, and Mediterranean herbs, then grilled to smoky perfection. A showstopping centerpiece for any gathering.
20m
Prep Time
25m
Cook Time
45m
Total Time
8
Servings
Medium
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Butterflying a leg of lamb creates an uneven surface that gives you a range of doneness in every slice—from well-done edges to rosy-pink center. The yogurt marinade makes it impossibly tender.
Mediterranean cooking celebrates fresh ingredients, healthy fats, and bold flavors. This recipe embodies that philosophy with ingredients you can find at any grocery store.
We developed this Mediterranean Grilled Lamb Leg recipe to be approachable without sacrificing depth of flavor. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
Instructions
- 1
Mix yogurt, garlic, rosemary, lemon juice, olive oil, salt, and pepper. Coat lamb thoroughly and marinate 4-12 hours.
- 2
Remove lamb and scrape off excess marinade. Let come to room temperature for 30 minutes.
- 3
Preheat grill to high heat with a two-zone setup.
- 4
Sear over direct heat 5 minutes per side, then move to indirect heat for 15-20 minutes until 130°F for medium-rare.
- 5
Rest 10 minutes, then slice across the grain and serve with tzatziki and grilled vegetables.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
Lamb legLamb shoulder, butterflied
More fat and flavor, slightly tougher but very tasty
Greek yogurtButtermilk
Similar tenderizing acidity with a thinner consistency
White wineChicken broth with a squeeze of lemon
The broth adds body and the lemon provides the acidity that wine would contribute. Use dry vermouth if you keep it on hand — it lasts longer than open wine.
Tips & Storage
Pro Tips
Ask your butcher to butterfly the leg—it saves significant prep time.
The thinner parts will be more done, thicker parts more rare—carve accordingly for each guest.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 4 days. Excellent sliced cold in sandwiches.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: This recipe is forgiving with timing — a minute or two extra will not ruin it. Focus on building good color during the sear and you are most of the way there.
Nutrition Facts
Per serving (120mg) · 8 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates22g
Fat2g
Fiber420mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What does butterflied mean?
- The bone is removed and the leg is opened flat like a book for even grilling.
- How do I know when it is done?
- Use a thermometer in the thickest part: 130°F medium-rare, 140°F medium.
- Can I make this ahead?
- Yes. Prepare the dish up to 24 hours in advance and store it in the refrigerator. Reheat gently on the stovetop or in a 350 degree oven until warmed through. The flavors often improve after a day of resting.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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