Grilled Butterflied Leg of Lamb

This grilled butterflied leg of lamb is marinated with olive oil, red wine vinegar, sea salt, black pepper, cumin, chili flakes, and oregano, then cooked over hot charcoal until smoky and tender.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 40

2 30

Total Time 55

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

Marinate Overnight for Deeper Flavor: I like to leave the lamb in the marinade overnight so the cumin, oregano, and chili flakes fully flavor the meat.

Wait for the Charcoal to Turn Ashy: I grill when the coals are covered with a light gray ash, which gives steady heat and helps the lamb develop a good crust.

Let the Lamb Rest Before Slicing: Resting the meat helps keep the juices inside so the lamb stays tender.

Slice Thinly: Thin slices make the grilled lamb easier to serve and highlight the smoky flavor from the grill.

Nutrition