Grilled butterflied leg of lamb is one of the easiest ways to cook lamb over charcoal. The marinade is simple, the grill does most of the work, and the result is smoky, tender meat with deep flavor.
Why You'll Love It
- Simple Marinade, Big Flavor: Olive oil, vinegar, cumin, chili flakes, and oregano give the lamb bold flavor without a complicated ingredient list.
- Great for Grilling: Butterflying the leg of lamb helps it cook evenly and develop a beautiful char on the grill.
- Tender and Juicy: The marinade and resting time help keep the lamb moist and flavorful when sliced.
I like starting this grilled leg of lamb recipe with a simple marinade of olive oil, red wine vinegar, cumin, chili flakes, and oregano. It is the kind of combination that does not need much effort, but gives the lamb so much flavor. As it sits, the marinade works its way into the butterflied meat and helps keep it juicy on the grill. I also love using a butterflied leg of lamb here because it cooks more evenly and gets that lovely char on the outside much faster than a whole roast. If you enjoy recipes like pan-seared lamb chops or roast leg of lamb, this one has that same rich lamb flavor but with a smokier, more open-fire feel.
For me, charcoal is what really makes this recipe stand out. It gives the lamb that deep smoky flavor that works so well with the marinade and makes the whole dish feel a little more special. Once the lamb has rested and I slice it thinly, it turns wonderfully tender and easy to serve. I usually keep the focus on the meat itself, especially because this recipe has a different feel from something like cast-iron chicken breast or one-pan roasted chicken thighs and potatoes. It is simple in its own way, but the grilled flavor gives it a stronger, more memorable finish.
Key Ingredients for Grilled Butterflied Leg of Lamb
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Butterflied Leg of Lamb: A butterflied leg of lamb works especially well here because it cooks more evenly on the grill. I like that the larger surface lets the marinade soak in better and helps the lamb turn out tender and full of flavor.
- Olive Oil and Red Wine Vinegar: I use extra virgin olive oil to coat the lamb and help the seasoning cling to the meat. The red wine vinegar adds brightness and, I find, helps balance the richness of the lamb while gently tenderizing it.
- Spices: Sea salt, black pepper, cumin powder, chili flakes, and dried oregano keep the marinade simple but full of character. This combination gives the lamb warmth and depth, and I love that it still lets the grilled flavor come through clearly.
How to Make Grilled Butterflied Leg of Lamb
You can find the complete printable rotisserie chicken salad recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Prepare the Lamb: Butterfly the leg of lamb by removing the bone, then cut slits every few centimeters across the meat.
2. Marinate: Place the butterflied leg of lamb in a flat dish, drizzle with extra virgin olive oil, red wine vinegar, and season with salt, pepper, cumin, chili flakes, and oregano. Mix well and marinate in the fridge for at least 2 hours or overnight.
3. Grill: Remove from the marinade and barbecue for 15-20 minutes per side, until cooked to your preferred doneness.
4. Serve: Let rest a few minutes, slice, and serve.
My Tips for Grilling Butterflied Leg of Lamb
Trim Excess Fat Before Marinating: If the leg of lamb has a thick layer of fat, I like trimming some of it before marinating. It helps the marinade coat the meat better and reduces flare-ups on the grill.
Let the Lamb Sit at Room Temperature Before Grilling: I usually take the lamb out of the fridge about 30 minutes before grilling. This helps the meat cook more evenly and prevents the outside from overcooking.
Use a Two-Zone Grill if Possible: I like setting up the grill with one hotter side and one slightly cooler side. If the lamb starts browning too quickly, I move it to the cooler side so it can finish cooking without burning.
How to Store Leftover Grilled Lamb
I store leftover grilled lamb in an airtight container in the refrigerator for up to 3-4 days. When reheating, I like warming the slices gently in a skillet with a small drizzle of olive oil so the meat stays tender and doesn't dry out.
What to Serve with Grilled Butterflied Leg of Lamb
I like to keep the sides simple when making grilled lamb. Roasted potatoes, grilled or sauteed vegetables, or a fresh tomato salad work beautifully. A spoonful of chimichurri over the sliced lamb also adds a bright finishing touch.
Try These Lamb Recipes Next!
Recipe
Grilled Butterflied Leg of Lamb
Ingredients
- 1 leg of lamb - butterfield (about 2-3 lb / 900-1400 g)
- 2 tablespoon extra virgin olive oil
- 50 ml red wine vinegar
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon cumin powder
- 1 teaspoon chili flakes
- 1 tablespoon dried oregano
Instructions
- Butterfly the leg of lamb by removing the bone, then cut slits every few centimeters across the meat.
- Place the butterflied leg of lamb in a shallow dish and add the extra virgin olive oil, red wine vinegar, sea salt, black pepper, cumin powder, chili flakes, and dried oregano.
- Mix well so the butterflied lamb is evenly coated in the marinade.
- Cover and refrigerate for at least 2 hours or overnight so the flavors can penetrate the meat.
- Prepare a charcoal BBQ until the coals are hot and covered with a light layer of ash.
- Remove the lamb from the marinade and place it over the hot coals.
- Cook for about 15-20 minutes per side, depending on thickness and desired doneness.
- Transfer the lamb to a board and let it rest for a few minutes.
- Slice thinly and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Can't get enough of carne asada. Always a crowd-pleaser!